Single Serve Spinach & Ricotta Crêpes (Crespelle)
These spinach and ricotta crespelle are delicate savoury crêpes baked with mascarpone and melted cheese. A comforting single-serve Pancake Day recipe! Filled with the same lemony spinach and ricotta mixture used in my spinach and ricotta malfatti and baked spinach and ricotta stuffed shells, this is a perfect way to use up leftover ingredients without waste. I've taken my original single-serve crêpe recipe and used it in these savoury baked pancakes which are perfectly comforting, cheesy and cosy.
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Pancake Day doesn’t always have to mean sugar and lemon.
These spinach and ricotta crespelle are Italian-style savoury crêpes — soft pancakes filled, folded into triangles, topped with mascarpone and cheese, then baked until golden at the edges and bubbling in the middle.
The filling is the same bright, lemony spinach and ricotta mixture I use in my spinach and ricotta malfatti and spinach and ricotta stuffed shells recipes. That means if you’ve made either of those recently and have leftover ricotta, spinach or basil, this recipe is the perfect way to use everything up.
The crêpe batter itself is my standard single-serve crêpe recipe. Normally, that recipe makes three thinner crêpes. Here, I intentionally make just two slightly thicker ones so they’re sturdy enough to hold the filling without tearing once folded and baked.
It’s cosy, elegant, and exactly the kind of dinner-for-one that feels a little bit special without being complicated.
Why You’ll Want to Make This Recipe
A Savoury Pancake Day Option
If you prefer cheese to syrup, this one’s for you. It’s comforting but still light enough to feel balanced.
Zero Waste Cooking
Because the filling is shared across multiple recipes on the site, you can move between malfatti, stuffed shells and crespelle without buying anything extra.
Designed for One
Two filled crêpes. One small baking dish. No leftovers lingering in the fridge.
Soft, Creamy, Crisp
You get:
- Tender crêpes
- Creamy ricotta filling
- Silky mascarpone
- Golden, bubbling cheese
All in one perfectly portioned bake.
Eleanor’s Top Tips for Perfect Crespelle
- Let the batter rest. Even 10 minutes improves texture.
- Fully squeeze the spinach. Excess water will thin the filling.
- Heat the pan properly before the first crêpe. A well-heated pan prevents the dreaded “first pancake flop.”
- Make them slightly thicker. Using half the batter per crêpe (instead of a third) ensures they’re strong enough to hold the filling.
- Don’t overload the filling. Too much can cause splitting.
- Bake on a high shelf for golden edges.
Ingredients and Tools You’ll Need
For the Crêpes
- 1 egg
- 70g plain flour
- 100ml milk
- Knob of butter
- Salt
For the Crespelle Filling
- 100g spinach
- 90g ricotta
- Fresh basil
- Lemon zest
- Ground nutmeg
- 2 tbsp mascarpone
- 30g grated cheese (Comté, Gruyère, cheddar or mozzarella)
- Salt & black pepper
Essential Tools
- Mixing bowl
- Whisk
- Large frying pan
- Small baking dish (around 18–20cm)
- Clean tea towel
Dietary Variations
Vegetarian
As written.
Gluten-Free
Use gluten-free plain flour for the crêpes.
Lighter Option
Swap mascarpone for crème fraîche or omit entirely.
Extra Protein
Add a tablespoon of grated parmesan to the filling.
Frequently Asked Questions
Q: Can I make the crêpes ahead of time?
A: Yes. Stack them with parchment between each and refrigerate for up to 24 hours.
Q: Why only two crêpes instead of three?
A: My standard single-serve crêpe recipe makes three thinner pancakes. For this baked version, I make two slightly thicker crêpes so they’re sturdy enough to hold the filling.
Q: Can I freeze these?
A: Best enjoyed fresh, but you can freeze before baking and cook from frozen with an extra 5–10 minutes.
Q: Can I use frozen spinach?
A: Yes — just defrost and squeeze very thoroughly before mixing.
Closing Thought
Sweet pancakes will always have their place — but golden, cheese-topped crespelle filled with lemony ricotta? That might just be my favourite way to celebrate Pancake Day.
Ingredients
For the Crêpes:
1 Egg
70g Plain Flour
100ml Milk
Knob of Butter
Salt
For the Crespelle:
100g Spinach
90g Ricotta
Small Handful (2.5g) of Fresh Basil, finely chopped
Zest of 1/4 Lemon
Small Pinch of Ground Nutmeg
2 Tbsp Mascarpone
30g Grated Cheese (I like a Comte or Gruyere, but cheddar or mozzarella would work well too)
Salt
Black Pepper
Instructions
- Preheat the oven to 200ºC/180ºC fan.
- Add the egg, flour and milk to a bowl and whisk together until smooth. Leave that to rest while you make your filling.
- Add the spinach to a microwave-safe bowl. Microwave for 3-4 minutes until fully wilted. Alternatively, add the spinach to a pan of boiling water for 3-4 minutes until fully wilted. Once wilted, let it cool for a few minutes while you make the rest of the mixture.
- Add the ricotta, chopped basil, lemon zest and nutmeg to a bowl. Add a good pinch of salt and crack of black pepper.
- Once the spinach has cooled, wrap it in the teatowel then twist it to squeeze as much water out of the spinach as possible. Once it’s fairly dry, roughly chop the spinach then add to the ricotta mixture and mix everything together well.
- Heat a large frying pan over a medium-high heat and let it heat up for a few minutes (having it evenly heated helps with avoiding the first pancake flop…).
- Add a knob of butter and let that melt, then add half of the batter to the pan. Gently swirl it around to cover the base of the pan in an even layer and let it cook for a couple of minutes until it stops sticking.
- Flip the pancake (toss or use a spatula, I will let you decide your fate) and let it cook for another few minutes until golden and brown on the bottom. Once cooked, place on a plate then make the other crepe in the same way.,
- Once you have both crepes, take one of them and place half of the spinach and ricotta mixture on one quarter of the pancake. Fold the pancake in half, then in half again (over the spinach and ricotta mixture) so you have a triangle pancake that is filled with spinach and ricotta. Place in a small baking dish and repeat with the other crepe.
- Dollop one tablespoon of mascarpone on top of each crepe, then sprinkle over the grated cheese. Bake in the oven for 10-15 minutes until the cheese has melted and the crepes are slightly crisp and golden and the edges.
- Serve with a little extra fresh basil, if you like.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
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