My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crepes:
Filling:

Directions

Instructions Checklist
  • Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.

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  • Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.

  • Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.

  • Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

Cook's Note:

The first crepe never comes out right! Don't despair and try again. You can put mozzarella cheese in the filling also; make some with spinach and some without. Add-ins are endless.

Nutrition Facts

505.1 calories; 25.1 g protein; 42.1 g carbohydrates; 203.1 mg cholesterol; 886.4 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/26/2012
This recipe was not bad at all. I made it for a Christmas Eve get-together with my family and we ate it with baby back ribs. It was not too difficult to make and my family enjoyed it. I used chopped fresh spinach which was what I had on hand and that was delicious but I wasn't sure how much of it to use from just looking at the amount of frozen spinach listed in the recipe. The crepes took the longest amount of time to prepare even though it was pretty simple to do. I added just a tablespoon or two of sugar to my crepe batter to round out the flavors. But the crepe batter made a lot of extra crepes! I took the extras to Christmas morning breakfast with some different jams and fresh whipped cream. Also I didn't have any wax paper but had no problems with taking my crepes apart after stacking them up. Read More
(7)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/26/2012
This recipe was not bad at all. I made it for a Christmas Eve get-together with my family and we ate it with baby back ribs. It was not too difficult to make and my family enjoyed it. I used chopped fresh spinach which was what I had on hand and that was delicious but I wasn't sure how much of it to use from just looking at the amount of frozen spinach listed in the recipe. The crepes took the longest amount of time to prepare even though it was pretty simple to do. I added just a tablespoon or two of sugar to my crepe batter to round out the flavors. But the crepe batter made a lot of extra crepes! I took the extras to Christmas morning breakfast with some different jams and fresh whipped cream. Also I didn't have any wax paper but had no problems with taking my crepes apart after stacking them up. Read More
(7)
Rating: 4 stars
12/26/2012
This recipe was not bad at all. I made it for a Christmas Eve get-together with my family and we ate it with baby back ribs. It was not too difficult to make and my family enjoyed it. I used chopped fresh spinach which was what I had on hand and that was delicious but I wasn't sure how much of it to use from just looking at the amount of frozen spinach listed in the recipe. The crepes took the longest amount of time to prepare even though it was pretty simple to do. I added just a tablespoon or two of sugar to my crepe batter to round out the flavors. But the crepe batter made a lot of extra crepes! I took the extras to Christmas morning breakfast with some different jams and fresh whipped cream. Also I didn't have any wax paper but had no problems with taking my crepes apart after stacking them up. Read More
(7)
Rating: 4 stars
03/01/2013
We thought this was very good. I made half the recipe but used the full amount of spinach which worked out very well. Next time I will sauté some onions instead of using the onion powder. Read More
(5)
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Rating: 5 stars
12/31/2012
Delicious!!Love it with spinach! Read More
(2)
Rating: 5 stars
01/29/2015
Absolutely amazing! Definitely going in the monthly menu rotation! Thank you for such a great recipe! Read More
(2)
Rating: 5 stars
12/30/2016
Delicious! I made this for Christmas Eve. And my family loved it. I did not make crepes I used manicotti tubes instead. The only other change I made was using fresh spinach. This may be a new tradition for us. Read More
(1)
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Rating: 5 stars
12/25/2019
My wife has a gluten sensitivity so I substituted gluten-free all-purpose flour and it turned out great! Family and guests absolutely loved it. Read More
Rating: 5 stars
12/15/2019
I doubled the spinach and added garlic. It was wonderful and everyone loved it. Read More