Often when we think of crepes, we think of lacy thin pancakes with fruit syrups and whipped cream toppings.  This delicious appetizer puts an end to these thoughts.  This is a classic Italian dish server during Lent, when meat is to be avoided.

As with a lot of Florentine dishes, it includes the standard of spinach, though I prefer to kick it up a notch with Arugula leaves mixed in as well as a few sprigs of Italian parsley.  Arugula is a Roman spinach leaf and isn’t always easily found in your local grocery store.  Often you will have to scour the organic section to locate a nice bag.  If your climate allows, you might give growing it a try, as once you start, it takes hold and is rather reproductive.

This dish also includes ricotta cheese and I suggest not using a low fat one as there tends to be a good deal of liquid run off and can make your crepes soggy.

Typically I segregate the recipes when we are stuffing a separate component, but this crepe recipe is unique to this recipe and not the same you would want to use for your Sunday morning sweet tooth.


3 eggs

1 3/4 cup milk

2 Tablespoons butter, melted

1 cup flour, unsifted

1/2 teaspoon iodized salt

3 Tablespoons extra virgin olive oil


1 pound fresh spinach leaves, washed and finely chopped

1/2 pound fresh Arugula leaves, washed and finely chopped

1/4 pound fresh Italian parsley, washed and finely chopped

1 cup boiling water

1 egg

1/2 cup fresh Romano cheese, grated

1/4 teaspoon nutmeg

1/ teaspoon ionized salt

1 15 ounce container ricotta

  • In a medium mixing bowl, blend 3 eggs, milk, melted butter, and flour until well blended.  Mixture should be rather thin, like a pancake batter.
  • In a non-stick skillet, heat olive oil over medium heat.
  • Pour in batter by 1/4 cup ladles at a time, cooking each until lightly tanned.
  • Set aside.
  • Preheat oven to 150 degrees F.
  • In a large mixing bowl, combine green leaves.  Pour boiling water over leaves and drain into a collander promptly.
  • In a dry large bowl, beat egg, ricotta, Romano, salt and nutmeg until well blended.
  • Stir in leaves.  Blend well.
  • Drop 1 – 2 spoonfuls of filling onto each crepe and roll up.  Secure with a toothpick.
  • In a large baking dish, prepared with non-stick spray or a little olive oil, arrange filled crepes.
  • Bake for fifteen minutes or until crepes are crisped.
  • Remove toothpicks and serve warm.

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