Crespelle al Forno

Yields 12 Crespelle
Suggested Serving: 2 Crespelle per person

Ricotta and Spinach Filling

  • 2 lb. of Fresh Ricotta Cheese (drained)
  • 4 Bunches of Fresh Spinach
  • 2 Large Whole Eggs
  • ½ cup of Grated Parmigiano-Reggiano Cheese
  • Salt & Pepper to Taste
  1. Steam the spinach until wilted.
  2. Squeeze out the water and chop finely.
  3. Place the Ricotta in a mixing bowl; add the whole egg, spinich, ½ cup of Parigiano-Reggiano, nutmeg, salt and pepper to taste.
  4. With a spatula or wooden spoon, mix the ingredients together until fully blended.


  • 6 Large Whole Eggs
  • 6 Tbsp Olive
  • 1 ½ cups All Purpose Flour
  • 1 ½ cups Whole Milk
  • ¼ Tsp Salt
  1. Place the eggs in a bowl and add the milk.
  2. Whisk the mixture until fully blended.
  3. Add the olive oil and whisk thoroughly to blend.
  4. Place the flour in a large mixing bowl and add the salt.
  5. Make a well in the center of the flour mixture.
  6. Pour the egg & milk mixture in the center of the well, using a whisk, slowly blend the flour with the liquid.
  7. Blend until smooth.
  8. Allow the batter to rest for 10 minutes.
  9. Use a 10-inch Crepe pan.

Italian Tomato Crème Sauce

  • ½ cup Extra Virgin Olive Oil
  • 4 Cloves of Garlic Peeled and crushed
  • 1 Can of Crushed Tomatoes
  • ¼ cup of Heavy Cream
  • Fresh Basil Leaves
  • Salt and Pepper to taste
  1. In a large skillet, heat 4 tbsp of olive oil, sauté the garlic until it is lightly browned.
  2. Add the tomato and simmer on moderate heat for 5 minutes.
  3. Drizzle the rest of the olive oil, and continue to simmer on moderate, low heat for 10 more minutes.
  4. Add the basil leaves and salt to taste and continue to simmer for 15 minutes.
  5. Add the cream and simmer for 10 minutes until thickened.


Pre-Heat the oven 375° F

You want to create a diamond shape by folding the crepe over the filling in quarters.

  1. Lay a crepe on a flat surface.
  2. Place 1/2 cup of filling on a bottom 1/4 of the crepe.
  3. Fold the top half of the crepe over.
  4. Fold the remaining ¼ over top of the ¼ with the filling.


  1. Place the crepes on a greased baking dish.
  2. Bake until the edges of the crepes start to brown.
  3. Remove from oven.

Plating and Serving

  1. Place 2 crepes on a serving dish and ladle some sauce over the crepe.
  2. Sprinkle with grated Parmigiano-Reggiano.
  3. Garnish with Fresh Basil and serve.

Yields 12 Crespelle
Suggested Serving: 2 Crespelle per person

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