Slow-cooked green beans in a tomato sauce

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Buckwheat crepes with ricotta and spinach filling

Cook Time: 35 minutes

Yield: 10 crepes

Buckwheat crepes with ricotta and spinach filling

Buckwheat flour makes delicious crepes and is gluten free. you can fill the crepes with all sorts of things. Our recipe used ricotta and spinach, seasoned with nutmeg.


    For the filling:
  • 250g (half pound) spinach, washed, dried and chopped.
  • 1 medium onion, chopped
  • nutmeg, salt and pepper
  • 70g (3/4 cup) grated parmesan cheese
  • 200g (3/4 cup) ricotta cheese
    For the crepes:
  • 2 medium eggs, beaten
  • 180g buckwheat flour
  • 100 g wheat flour (replace with 70g buckwheat flour if you’d like gluten-free pancakes)
  • 250 ml whole milk
  • 250 ml water
  • 1 tablespoon extravirgin olive oil
  • Good pinch of salt
  • A little oil or butter for greasing the pan for the first pancake


  1. In a large frying pan, soften the onion in a tablespoonful of olive oil on a low flame. Do not let it brown (3 minutes).
  2. Add the spinach and toss until the spinach has wilted and lost water (2 minutes)
  3. Leave to cool.
  4. Once cool, add the cheeses, a good grating of nutmeg, salt and pepper to taste, and mix well. Use to fill the crepes.
  1. In a large bowl (but one that will fit in your fridge), mix together the flours and add the salt.
  2. Add the water and the milk little by little, mixing well as you go.
  3. Add the beaten eggs and mix well.
  4. Add the olive oil and mix well.
  5. Leave the bowl, covered with cling wrap, in the fridge for two hours.
  6. To make the crepes, lightly oil and heat a non-stick frying pan, add a ladleful of the mixture, tilting the pan to distribute and flip when brown (around 30 seconds). Cook on both sides.
  7. You should not need to grease the pan after making the first crepe, since the mixture contains oil and you have already seasoned the pan.
  8. Make a pile of crepes.
    To assemble:
  1. Put a little spinach mixture on one side of each pancake and roll up. Place in a baking dish and warm through in a warm oven before serving (10 minutes on 150 C/ 300F should be plenty).


You can make these in advance and reheat them a few hours later.

2 replies
  1. Thalia Stewart
    Thalia Stewart says:

    Superb! As the recipe suggests, crisp bean lovers will find themselves converted. Will become a staple for me. Thanks

  2. Ana
    Ana says:

    This came out *incredibly* delicious. I overcooked the beans a little extra (actually forgot about them so the underside got browny burnt) and the taste morphed into this glorious bouquet of flavours.

    Fair warning, I am Indian and jazzed the beans up a little with 2 slit green chillies (added at the beginning with the garlic, onions and carrots) and a 1/2 tsp of coriander powder.

    Gorgeous flavour.

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