Cannelloni di Crêpes (Crespelle) with Spinach & Ricotta

Delicate whole-grain-style crêpes are rolled around a high-protein spinach-ricotta filling and baked in a light tomato sauce for a veggie-packed, lower-fat Italian classic.

Ingredients

• 3 large eggs
• 1 cup (250ml) milk (or half milk/half water)
• 3/4 cup (95g) flour (or whole wheat flour for extra fiber)
• 1/4 tsp fine salt
• 1 tsp olive oil, plus a little extra for the pan
• 300g (10 oz) spinach (fresh or frozen)
• 400g ricotta (preferably part-skim)
• 40g (about 1/2 cup) grated Parmesan
• 1 small garlic clove, finely grated (optional but excellent)
• Black pepper, to taste
• Pinch of nutmeg (optional, classic Italian)
• 2 cups (480g) passata / crushed tomatoes
• 1/2 cup (120ml) water
• 1 tsp olive oil
• 1 small garlic clove, finely minced
• 1/2 tsp dried oregano (or Italian herbs)
• Salt and pepper, to taste
• 125g mozzarella, shredded (use part-skim for lighter)
• Extra Parmesan, 1–2 tbsp (optional)

Method

• 1

  Step 1: Make the tomato sauce

  In a saucepan over medium heat, warm 1 tsp olive oil. Add garlic and cook until fragrant, about 30 seconds (don’t let it brown). Stir in passata, water, oregano, salt, and pepper. Simmer 10 minutes until slightly thickened and tasting “round,” not sharp.

• 2

  Step 2: Cook the spinach (and dry it well)

  If using fresh spinach, wilt it in a large pan with a splash of water until collapsed, 2–3 minutes. If using frozen, microwave or heat until hot. **Squeeze out as much water as possible** (this is key to prevent watery cannelloni). Chop finely.

• 3

  Step 3: Mix the filling

  In a bowl, combine ricotta, chopped spinach, Parmesan, garlic (if using), pepper, and a pinch of nutmeg. Taste and adjust salt (Parmesan adds salt, so go lightly).

• 4

  Step 4: Make the crêpe batter

  Whisk eggs, milk, flour, and salt until smooth. Rest 5 minutes (helps tenderness). Batter should be like pouring cream; add a splash of water if too thick.

• 5

  Step 5: Cook the crespelle

  Heat a nonstick pan (about 22–24cm / 9–10in) over medium heat and lightly oil it. Pour in about 1/4 cup batter, swirl to coat thinly. Cook until the edges look dry and the underside is lightly golden, about 45–60 seconds; flip and cook 20–30 seconds. Stack on a plate. You want **8–10 thin crêpes**.

• 6

  Step 6: Fill and roll

  Spoon filling in a line across each crêpe and roll into “cannelloni” tubes. Keep rolls snug but not overstuffed so they don’t burst.

• 7

  Step 7: Assemble

  Heat oven to **200°C / 390°F (180°C fan)**. Spread a thin layer of sauce in a baking dish. Arrange crêpe cannelloni seam-side down. Spoon remaining sauce over, ensuring most of the crêpes are covered (prevents drying).

• 8

  Step 8: Bake

  Top with mozzarella (and a little Parmesan if using). Bake **20–25 minutes** until bubbling at the edges and the top is lightly golden. Rest **5–10 minutes** before serving so it slices neatly.

Tips

• **Health boost**: Use **whole wheat flour** for more fiber, **part-skim ricotta and mozzarella** for leaner protein, and keep sauce light (no heavy béchamel needed).
• **Watery filling fix**: The #1 issue is spinach moisture—**squeeze until very dry**.
• **Make-ahead**: Assemble up to 24 hours ahead, cover and refrigerate. Bake as directed, adding 5–10 minutes if cold.
• **Freeze**: Freeze assembled (unbaked) tightly wrapped up to 2 months. Thaw overnight, then bake.
• **Serve with**: A big mixed salad with lemony dressing, or roasted vegetables for an extra veggie hit.

Nutrition (per serving, estimate)