Creamy Spinach and Cheese Crepes Bake
Indulge in the rich flavors of our Creamy Spinach and Cheese Crepes Bake—a perfect dish for lunch gatherings or cozy family dinners. This recipe features delicate French crepes filled with a luxurious mixture of ricotta cheese and fresh spinach, drizzled with a creamy cheddar sauce and topped with Parmesan. It's easy to prepare in stages, making it ideal for entertaining. Prepare extra sauce to reserve for later; it adds richness and flavor when served alongside. These crepes can also be frozen, offering a convenient option for busy days. Serve them warm with a refreshing salad for a delightful and satisfying meal!
6
Servings
367
Calories
15
Ingredients
Ingredients
Ricotta cheese or firm tofu
1 1/2 cups (Choose ricotta or firm tofu based on personal preference.)
Chopped cooked spinach
1 1/2 cups (Squeeze dry after cooking (about 1 pound fresh).)
Yellow onion
2 tablespoons (Finely grated and squeezed dry.)
Egg
1 (Lightly beaten.)
Salt
1/2 teaspoon (To taste.)
Black pepper
1/4 teaspoon (To taste.)
Nutmeg
1/8 teaspoon (Freshly grated, to taste.)
Unsalted butter or margarine
4 tablespoons (Melted for the sauce.)
Flour
1/4 cup (All-purpose flour.)
Milk
2 1/2 cups (Whole milk preferred.)
Shredded cheddar cheese
2 cups (About 8 oz.)
White pepper
1/4 teaspoon (Optional, to taste.)
Ground mace
1/8 teaspoon (To taste.)
Basic French crepes
12 (Approximately 7 inches each.)
Parmesan cheese
3 tablespoons (Grated for topping.)
Instructions
1
Begin by making the filling. In a large bowl, mix together ricotta or firm tofu with the chopped cooked spinach, finely grated onion, beaten egg, salt, black pepper, and freshly grated nutmeg until well combined.
2
Next, prepare the sauce. In a medium saucepan, melt the butter over moderate heat. Once melted, add the flour and cook for 2 to 3 minutes, stirring constantly until bubbly.
3
Gradually whisk in the milk, bringing the mixture to a boil while stirring continuously. Once boiling, reduce the heat and simmer for 3 to 4 minutes until thickened and smooth.
4
Remove from heat and stir in the shredded cheddar, white pepper, and ground mace. Set aside.
5
To assemble the crepes, preheat your oven to 350°F (175°C). Place each crepe in front of you with the prettier side down, and spoon 3 to 4 tablespoons of the spinach mixture down the center.
6
Fold the sides of the crepe over the filling, and ensure that they are snug but not overstuffed.
7
In a lightly greased 13"x9" baking dish, lay the crepes seam side down, positioning them so they are just touching.
8
Pour the reserved cheese sauce over the crepes, ensuring they are thoroughly coated. Sprinkle the top with grated Parmesan cheese.
9
You can now refrigerate the dish tightly covered for up to 24 hours or freeze for up to 1 month.
10
For refrigeration, bake at 400°F (200°C) covered for 15 to 20 minutes, then uncover and bake for an additional 30 to 40 minutes until the sauce is bubbling.
11
For frozen crepes, bake uncovered at 400°F (200°C) for 1 to 1.25 hours until heated through and bubbling. If desired, broil for 2 to 3 minutes to achieve a golden top.
12
Serve warm alongside a fresh salad of sliced tomatoes and red onions dressed with a creamy vinaigrette. Enjoy your delightful meal!
Nutrition Information
20g
Fat
25g
Carbs
15g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Spinach and Cheese Crepes Bake?
This dish consists of French crepes filled with a mixture of ricotta or tofu and spinach, topped with a creamy cheddar sauce and Parmesan cheese, then baked until bubbly.
Can I substitute the ricotta cheese in this recipe?
Yes, you can use 1 1/2 cups of firm tofu instead of ricotta cheese for the filling based on your dietary preference.
How should I prepare the spinach for the filling?
Use 1 1/2 cups of chopped cooked spinach and ensure you squeeze it dry after cooking. This amount is roughly equivalent to 1 pound of fresh spinach.
What ingredients are used to season the spinach filling?
The filling is seasoned with finely grated yellow onion, salt, black pepper, and freshly grated nutmeg.
How do I make the creamy cheese sauce?
Melt butter, whisk in flour to create a roux, gradually add milk until thickened, and then stir in shredded cheddar cheese, white pepper, and ground mace.
What type of cheese is used in the sauce and topping?
The sauce uses 2 cups of shredded cheddar cheese, while the top is sprinkled with 3 tablespoons of grated Parmesan cheese.
How many crepes are needed for this recipe?
The recipe requires 12 basic French crepes, each approximately 7 inches in diameter.
What is the oven temperature for assembling the dish?
Preheat your oven to 350°F (175°C) during the assembly phase of the recipe.
How do I assemble each individual crepe?
Place the crepe pretty side down, spoon 3 to 4 tablespoons of filling down the center, and fold the sides over snugly.
What size baking dish should I use?
A lightly greased 13x9 inch baking dish is recommended for laying out the 12 crepes.
Can I make this dish in advance?
Yes, you can refrigerate the assembled dish tightly covered for up to 24 hours before baking.
Is this recipe suitable for freezing?
Yes, these crepes can be frozen for up to 1 month, making them an excellent freezer meal.
How do I bake the crepes after refrigeration?
Bake at 400°F (200°C) covered for 15 to 20 minutes, then uncover and bake for an additional 30 to 40 minutes until bubbling.
What is the baking instruction for frozen crepes?
Bake them uncovered at 400°F (200°C) for 1 to 1.25 hours until they are heated through and bubbling.
How can I get a golden-brown finish on the crepes?
You can broil the dish for 2 to 3 minutes at the end of the baking process to achieve a golden top.
What side dish pairs well with these crepes?
Serve them warm with a fresh salad of sliced tomatoes and red onions dressed with a creamy vinaigrette.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
How many calories are in one serving?
There are 367 calories per serving.
What is the protein content per serving?
Each serving contains 15 grams of protein.
What is the fat content per serving?
There are 20 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 25 grams of carbohydrates.
Does this dish contain any fiber?
Yes, there is 1 gram of fiber per serving.
Is this recipe vegetarian-friendly?
Yes, this dish is categorized as vegetarian.
What type of onion is recommended?
The recipe calls for 2 tablespoons of finely grated yellow onion that has been squeezed dry.
Can I use margarine instead of butter?
Yes, you can use 4 tablespoons of either unsalted butter or margarine for the sauce.
What milk is preferred for the sauce?
Whole milk is preferred for the 2 1/2 cups of milk required for the cheddar sauce.
What is ground mace used for?
Ground mace is used to season the cheese sauce, adding a unique depth of flavor.
How do I ensure the crepes don't break during assembly?
Ensure they are snug but not overstuffed with the 3 to 4 tablespoons of filling.
What is the benefit of making extra sauce?
Reserving extra sauce to serve alongside the crepes adds extra richness and flavor to the meal.
How should the crepes be positioned in the pan?
Lay them seam side down and ensure they are just touching each other in the baking dish.