Looking for a delicious and nutritious way to kickstart your morning? This savory spin on a classic French delight might be just what you need. These High-Protein Spinach and Ricotta Stuffed Breakfast Crepes combine the delicacy of thin crepes with a flavorful, protein-packed filling of leafy greens and creamy cheese. Whether you’re meal prepping for the week or treating yourself to a wholesome brunch, this dish is equal parts satisfying and nourishing.
What Are Spinach and Ricotta Stuffed Breakfast Crepes?
Crepes are thin, pancake-like dishes from France that can be served sweet or savory. In this savory version, soft and tender crepes are filled with a rich mixture of sautéed spinach, creamy ricotta cheese, and a hint of seasoning to enhance the flavor. It’s light yet filling, and makes a great source of balanced energy to start the day right.
Health Benefits and Precautions
This breakfast is not only tasty but also full of health benefits. Spinach is rich in iron, vitamins A, C, and K, as well as folate and fiber. It helps support eye health, immunity, and digestion. Ricotta cheese provides a good amount of protein and calcium, important for muscle development and bone health.
However, it’s wise to be mindful of a few things. Ricotta, while nutritious, is a dairy product and may not suit those who are lactose intolerant or allergic to milk. Also, although we’re using whole foods, attention to portion size can help manage calorie intake, especially if following a specific diet.
Spinach and Ricotta Stuffed Breakfast Crepes Recipe
Ingredients:
For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk (dairy or unsweetened plant-based)
- 2 tablespoons melted butter or oil
- ¼ teaspoon salt
For the filling:
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup ricotta cheese (low-fat or full-fat)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: pinch of nutmeg, shredded mozzarella or parmesan for topping
Instructions:
Step 1: Prepare the crepe batter
In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. You can also blend everything in a blender for a quicker option. Let it rest for 10-15 minutes to allow bubbles to settle, which helps create thinner crepes.
Step 2: Cook the crepes
Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray. Pour in about ¼ cup of the batter and quickly swirl the pan to spread it evenly. Cook for 1-2 minutes or until the edges lift and the bottom turns golden. Flip and cook for another 30 seconds. Set aside on a plate and repeat with the remaining batter.
Step 3: Prepare the filling
Heat olive oil in a small pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until wilted (or warmed through if using frozen). Remove from heat and mix with ricotta cheese in a bowl. Season with salt, pepper, and a pinch of nutmeg if desired.
Step 4: Assemble the crepes
On each crepe, spread 2-3 tablespoons of the filling down the center or to one side. You can roll them up like a burrito, fold them in half, or create triangles. If you’d like, top with a sprinkle of shredded cheese and bake in a 350°F (175°C) oven for 5-10 minutes to melt and warm them.
Serving Suggestions:
Serve these savory crepes with a side of mixed greens, fresh fruit, or even a poached egg for extra protein. They pair wonderfully with herbal tea or a light smoothie for a well-balanced breakfast.
Final Notes
Savory ricotta and spinach stuffed crepes offer a fantastic blend of taste, texture, and nutrition. Easy to prepare and customizable to dietary needs, they make a smart addition to any morning meal plan. Whether you’re trying to eat healthier or simply want something new for breakfast, this recipe is bound to become a favorite in your kitchen.
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