Try these gluten-free crespelle, a perfect blend of ricotta and spinach wrapped in a creamy sauce. Ideal for family meals!

Gluten-Free Crespelle

Gluten-free crespelle are your perfect alternative to classic homemade crepes: light, soft, and suitable for everyone, made with rice flour, naturally gluten-free. The filling of ricotta and spinach, a timeless taste pair, makes each bite creamy and delicate. All of this is enveloped in a creamy gluten-free béchamel, easy and quick to prepare, giving the dish a comforting texture and irresistible flavor.

Perfect for a family Sunday or a special lunch, gluten-free crespelle will win you over without making you miss the traditional version.

Try other homemade gluten-free first courses:

• Gluten-Free Baked Pasta
• Gluten-Free Gnocchi
• Gluten-Free Sorrentina Gnocchi

For dessert, you can prepare our gluten-free crepes, to be filled with your favorite creams!

Ingredients

• 1 cup rice flour
• 2 large eggs
• 2 cups milk
• Salt to taste
• 1 cup ricotta cheese
• 1 cup cooked spinach, chopped
• 1 cup gluten-free béchamel sauce

Instructions

1. In a bowl, whisk together the rice flour, eggs, milk, and salt until smooth.
2. Heat a non-stick skillet over medium heat, and pour in a ladle of the batter, spreading it evenly.
3. Cook for about 1-2 minutes on each side until golden brown. Repeat with the remaining batter.
4. In a separate bowl, mix the ricotta and spinach until well combined.
5. Place a spoonful of the ricotta mixture on each crespella and roll them up.
6. Spread a layer of béchamel sauce on the bottom of a baking dish, and lay the crespelle on top. Cover with more béchamel.
7. Bake in a preheated oven at 350°F (175°C) for about 20 minutes until bubbly and golden.

Total Time: 40 min
Cuisine: Italian