Photo of Spinach Crepes with Ricotta Filling by WW

Spinach Crepes with Ricotta Filling

Total Time
35 min
15 min
20 min
Light green pancakes filled with creamy ricotta and crunchy vegetables—perfect for a spring meal.


All-purpose flour

100 gm(s)

Egg white(s)

1 egg white(s), large, lightly beaten

Fat free skim milk

1¼ cup(s)

Fresh spinach

100 gm(s), frozen, chopped spinach, defrosted

Garlic clove(s)

2 clove(s), large, peeled and crushed

Fat-free ricotta cheese

250 gm

Uncooked celery

1 stalk(s), medium, finely chopped

Uncooked bell pepper(s)

1 cup(s), red, diced

Fresh cherry tomato(es)

6 medium, quartered

Dijon mustard

2 tbsp(s)

Vegetable oil

2 tbsp(s)

Canned tomato puree

2 tbsp(s), no-salt variety

Shredded carrot(s)

1 cup(s)


  1. Place the flour in a large mixing bowl, make a well in the centre, add the egg white and stir using a wooden spoon, gradually drawing in the flour. Adding a little milk at a time, beat to form a smooth batter. Stir in the spinach and garlic.
  2. Beat the ricotta cheese until smooth and stir in the celery, red pepper, tomatoes, mustard, tomato puree and plenty of freshly ground black pepper and salt.
  3. Heat a 20cm frying pan, add a little of the oil and when hot, add 2 tbsp of batter. Swirl around the pan until covered. Cook for 2-3 minutes turning once. Slide onto a plate and keep warm. Repeat with the rest of the batter adding the remaining oil when necessary to make 8 pancakes.
  4. Spread the tomato puree over the pancakes, spoon the ricotta mixture into the middle and roll up. Serve 2 per person with a crisp green salad.