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I love a savory crepe just as much as a sweet one, so I created Healthy Savory Spinach and Ricotta Crepes. This recipe uses a fresh crepe batter, and then I stuff each crepe with a garlicky spinach and ricotta mixture. I then top the crepes with a creamy, cheesy sauce. Healthy Savory Spinach and Ricotta Crepes have a lot of rich flavor but take very little effort to make. You can use this crepe batter for any type of crepe, just change up the filling when you feel like it. I love this easy Crepe recipe, and I hope you and your family will too!
Recipes Similar to Healthy Crepes:
Caramel Apple Sweet Crepe Recipe
Easy Spinach Pie | Spanakopita
The Best Spinach Lasagna Roll Ups
Healthy Oven-Baked Chicken and Waffles
Are Healthy Savory Spinach and Ricotta Crepes Low Carb?
This recipe per serving has some major health benefits. Each stuffed crepe with sauce is only 150 calories! I’ve packed 7 grams of protein into each serving. These are also Weight Watchers friendly!
If you make this recipe as written, the total carb count per serving is 13 grams. You can absolutely eat these for breakfast and feel good about your carb intake. For more low carb options, try my Creamy Mashed Cauliflower Recipe.
Ingredients for Healthy Savory Spinach and Ricotta Crepes
- eggs
- water
- unsweetened almond milk
- white whole wheat flour
- unsalted butter, melted
- frozen spinach
- low fat ricotta cheese
- garlic powder
- salt
- black pepper
- unsalted butter
- white whole wheat flour
- skim milk
- shredded Parmesan cheese
- ground nutmeg
How to Make Healthy Savory Spinach and Ricotta Crepes
Place all of the crepe batter ingredients together in a blender and blend on high for 10-12 seconds. Push down the sides if needed, and blend again for 1-2 seconds. Refrigerate the batter for 1 hour to 24 hours maximum.
When ready to cook, preheat the oven to 350°F and prepare the spinach according to package directions.
In a medium mixing bowl, fold the spinach, ricotta cheese, garlic powder, salt and black pepper together.
To make the crepes: Heat a small (8-inch) nonstick skillet over medium heat. Lightly butter the skillet.
Scoop the batter using a ¼ cup measuring cup. Turn the pan until the batter coats the entire surface.
Allow the batter to set and for the edges to slightly dry up and curl. Gently loosen the edges with the tip of a rubber spatula, then flip the crepe and cook for 10 seconds on the opposite side.
Slide the crepes out onto a work surface like a baking sheet. Fill each crepe evenly with the spinach mixture in the center (about 2 heaping tablespoons each). Fold the two edges inward on themselves.
Line a 9×13-inch baking dish with the folded crepes.
To make the sauce: Heat a small saucepan over medium-low heat and melt the butter. Whisk in the flour and stir for 30 seconds.
Slowly whisk in the milk and stir for 1-2 minutes, until thickened. Stir in the cheese and nutmeg, until the cheese is melted and smooth.
Pour the sauce evenly over the crepes and bake for 10-15 minutes.
Serve and enjoy!
Healthy Savory Spinach and Ricotta Crepes
Ingredients
- 2 eggs
- 1/2 cup water
- 3/4 cup unsweetened almond milk
- 1 cup white whole wheat flour
- 2 tbsp unsalted butter, melted
- 1 10oz package frozen spinach
- 1 cup low fat ricotta cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- black pepper, to taste
- 1 tbsp unsalted butter
- 1 tbsp white whole wheat flour
- 3/4 cup skim milk
- 1/4 cup shredded Parmesan cheese
- 1/8 tsp ground nutmeg
Instructions
- Place all of the crepe batter ingredients together in a blender and blend on high for 10-12 seconds. Push down the sides if needed, and blend again for 1-2 seconds.
- Refrigerate the batter for 1 hour to 24 hours maximum.
- When ready to cook, preheat the oven to 350°F and prepare the spinach according to package directions.
- In a medium mixing bowl, fold the spinach, ricotta cheese, garlic powder, salt and black pepper together.
- To make the crepes: Heat a small (8-inch) nonstick skillet over medium heat. Lightly butter the skillet.
- Scoop the batter using a ¼ cup measuring cup. Turn the pan until the batter coats the entire surface.
- Allow the batter to set and for the edges to slightly dry up and curl. Gently loosen the edges with the tip of a rubber spatula, then flip the crepe and cook for 10 seconds on the opposite side.
- Slide the crepes out onto a work surface like a baking sheet. Fill each crepe evenly with the spinach mixture in the center (about 2 heaping tablespoons each). Fold the two edges inward on themselves.
- Line a 9x13-inch baking dish with the folded crepes.
- To make the sauce: Heat a small saucepan over medium-low heat and melt the butter. Whisk in the flour and stir for 30 seconds.
- Slowly whisk in the milk and stir for 1-2 minutes, until thickened. Stir in the cheese and nutmeg, until the cheese is melted and smooth.
- Pour the sauce evenly over the crepes and bake for 10-15 minutes.
Notes
Nutrition
did you make this recipe?
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