Spinach and Ricotta Baked Crêpes

If you're looking for a delicious and nutritious meal that’s completely plant-based, these vegan spinach and ricotta crêpes are a fantastic choice!

PREP TIME         SERVINGS

1 hour  1

INGREDIENTS:

• 150 gr. cooked spinach
• 150 gr. soy ricotta 
• 3 crêpes 
• béchamel sauce
• nutritional yeast

You can find the recipes for ricotta, crêpes, and a super-light gluten-free, fat-free béchamel here:

Soy Milk Ricotta

2 Ingredient Crepes

GF + Fat-Free Béchamel

INSTRUCTIONS:

1. Chop the spinach.
2. Add the ricotta and mix well.
3. Spread some béchamel on the crêpe and spread it.
4. Add the spinach and ricotta mixture.
5. Prepare the remaining crepes and place them in a baking dish with a bit of béchamel spread on the bottom.
6. Cover with more béchamel.
7. Sprinkle some nutritional yeast on top.
8. Bake at 180°C for 30 minutes.

This recipe for spinach and ricotta crepes is a delicious way to incorporate greens into your meal while enjoying a light, creamy filling. Perfect for brunch, lunch, or a light dinner, these crepes are easy to make and sure to impress!

VIDEO RECIPE: