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Cooking + Entertaining

Ricotta and spinach pancakes: the recipe for a creamy and delicate starter

Ricotta and spinach pancakes: the recipe for a creamy and delicate starter



For the stuffing

extra virgin olive oil

THE ricotta and spinach pancakes I am a first gourmet and irresistible perfect to serve on the occasion of a special occasion, for lunch on Sunday, or for a cena in the company of friends. A quick, hasty twist on the classic cannelloni, they’re ideal for making when you want to bring refined, surefire success to the table, but don’t have too much time to make fresh egg puff pastry at home.

To do this, just do the Beat in the old fashioned way with water, eggs and flour, then pour it, one ladle at a time, into a well buttered pan. The omelettes thus obtained will then be stuffed with a ricotta and spinach filling, placed in a baking dish with a few generous spoonfuls of Bechamel and grated parmesan, then bake for a few minutes: the result will be a creamy and delicate dish, with a golden finish on the surface, which will win over young and old alike.

Tasty and versatile, the pancakes can be garnished with the most varied ingredients, such as cooked ham and mozzarella, pan-fried mushrooms, smoked salmon and Emmental… But also, thanks to the neutral dough made without adding of salt, with sweet toppings of all kinds: lemon-flavoured ricotta, hazelnut, apple, raisin and cinnamon spread or fresh fruit jam.

Find out how to make ricotta and spinach pancakes with a step-by-step procedure and tips. If you liked this recipe, try the zucchini pancake roll.

How to Make Ricotta and Spinach Pancakes

Crack the egg into a bowl 1.

Pour the milk 2.

Add warm melted butter 3.

Sift the flour and add it to the mixture 4.

Mix well with a whisk until you get a smooth, lump-free batter. 5.

Prepare the béchamel: melt the butter in pieces in a thick-bottomed saucepan, then add the flour 6everything at once.

Grill the roux until it pulls away from the sides of the pan 7.

Slowly pour in the hot milk 8while continuing to mix to avoid the formation of lumps.

Cook over low heat, always stirring with a whisk, until you obtain a bechamel sauce of the right density. 9. At the end, salt and flavor with a little nutmeg.

Fry the garlic in a pan with 5 tablespoons of oil, add the peeled and well-washed spinach, cover with a lid ten and cook for about 8 minutes. When they are soft, remove from heat and let cool.

Prepare the filling: place the ricotta, well drained from the whey, in a bowl and add a pinch of salt and pepper 11.

Add the grated parmesan 12.

Add the now cold spinach 13.

Mix well with a spoon until the mixture is well blended 14.

Butter a mold well with the help of a sheet of paper towel 15.

Heat it on the fire and, as soon as it is hot, pour a ladle of batter 16 and distribute it evenly by swirling the pan.

Leave to cook for a few minutes and, when the pancake begins to come away from the edge of the pan, gently turn it over with the help of a spatula. 17and continue cooking on the other side as well.

Continue making the pancakes until the batter is used up, piling them onto a serving plate as they are ready 18.

Stuff them with the prepared filling 19distributing it evenly.

Fold pancakes into a fan shape 20.

Pour a few spoonfuls of bechamel sauce into the bottom of a baking dish 21.

Place pancakes next to each other 22.

Season with more bechamel 23.

Sprinkle with grated parmesan 24 and a few knobs of butter and bake at 240°C for about 6 minutes.

After the cooking time, take out the pancakes 25bring to the table and serve.


The ricotta and spinach pancakes can be stored in the refrigerator, in an airtight container, for 1-2 days massive.

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