Spinach Crépe Cake with herbed ricotta and mushrooms

View all Recipes Edit this Recipe

Spinach Crépe Cake with herbed ricotta and mushrooms
1 of 1 photo

Spinach Crépe Cake with herbed ricotta and mushrooms

Added by: on Nov 4th, 2010
Because the spinach goes right into the batter, these crepes are green throughout, a hit thicker than normal, and a little spongy. While you can certainly fold or roll them, I like to layer the crepes with the ricotta, then smother them with the sautéed mushrooms. You might start this supper with a .. more >
Prep Time:
20 min
Cook Time:
1 h 10 min
Ready In:
1 h 30 min



Original Recipe Yield: 4 servings


  • 1 bunch of spinach (stems removed and leaves well washed but not dried, or about 1 cup cooked frozen spinach)
  • sea salt
  • 1 1/2 cups milk
  • 3 eggs
  • 3 tablespoons melted butter, olive oil, or sunflower seed oil (plus extra for the pan)
  • 1 tablespoon chopped marjoram or tarragon
  • 1 cup all-purpose flour
  • 2 cups ricotta cheese, preferably whole-milk
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped marjoram or tarragon
  • 1 tablespoon snipped chives or finely minced scallion
  • sea salt
  • 2 tablespoons butter, olive oil, or a mixture
  • 3 scallions (or 1 shallot, finely chopped)
  • 1 pound mushrooms, one or several varieties (sliced about 1/4 inch thick)
  • freshly ground pepper
  • 1/2 cup dry white wine
  • 1 tablespoon chopped parsley, marjoram, or tarragon
  • 1/2 cup cream, mushroom broth, and/or light cream or creme fraiche
Nutrition Facts
Spinach Crépe Cake with herbed ricotta and mushrooms

Servings Per Recipe: 4

Amount Per Serving

Calories: 799

  • Total Fat: 50.8 g
  •     Saturated Fat: 30.5 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 278.5 mg
  • Sodium: 753.4 mg
  • Total Carbs: 42.8 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 8.1 g
  • Protein: 40.9 g

how is this calculated?

Get NI Widget Code
* Optional



If using fresh, drop the wet spinach into a wide skillet, sprinkle with salt, and cook for a few minutes until wilted. Put the cooked spinach in a food processor with the milk, eggs, butter, and herb and pulse a few times to puree. Add the flour and 1 teaspoon salt, then puree until smooth. Set aside to rest for at least 20 minutes while you season the ricotta and prep the mushrooms.


Heat a little butter or oil in an 8-inch skillet. Give the batter a stir, then pour in 1/4 to 1/3 cup and swirl it around the pan. Cook over medium heat until set and golden on the bottom, 2 to 3 minutes. Pry up the edges, turn the crepe over with your fingers, and briefly cook the other side until it becomes dry enough to slide in the pan, about 30 seconds. The second side will be bright green. Add a little fat each time you make a crepe as they tend to stick a little.


Mix all the ingredients for the ricotta filling together and season to taste with salt.


Using 3 crepes per person, spread 2 tablespoons of the ricotta over one, cover with a second crepe, repeat with the ricotta, and cover with the third crepe, the greenest side facing up. If you have two skillets that will accommodate the stacks, melt a little butter or oil them, add the stacked crepes, cover the pan, and cook over medium-low heat until heated through, about 12 minutes. Otherwise, place them on a sheet pan, cover with foil, and bake at 375°F until heated through, 15 to 20 minutes.


While the crepes are heating, cook the mushrooms: Melt the butter in a large skillet. Add the scallions and cook over medium heat for a minute, then raise the heat and add the mushrooms. Season with salt and pepper and cook, tossing frequently, until they begin to color. Add the wine and let it reduce. When the mushrooms are tender, add the herb and the cream or mushroom broth. Taste for salt and season with pepper. Don’t let the liquid cook away—you'll want a little sauce.


Place a crepe stack on each plate, spoon the mushrooms and their juices over them, and serve.

Cooks' note:
The three parts of this recipe move along easily and quickly. Both the crepe batter (the crepes for that matter) and the ricotta can be set up ahead of time, but the mushrooms are best sautéed at the last minute. If making the entire dish at one time, season the ricotta and slice the mushrooms while the batter rests.


0 of 0 videos

Similar Recipe(s):

Asparagus and Mushrooms in mushroom broth with tender white beans

Asparagus and Mushrooms in mushroom broth with tender white beans

Submitted by: Jasmina
Added on: Nov 2nd, 2010
Save this dish for special occasions, when you won’t mind a little extra fuss. What better event to celebrate than the arrival in your market of local asparagus? Although fresh peas make an ideal partner for asparagus, they don't always appear in time, so I make this simple ragout with dried beans at the beginning of the season. My first choice is the pretty flageolet or any home-cooked ..
Spinach Ricotta Gratin

Spinach Ricotta Gratin

Submitted by: Chef Mimi
Added on: Jan 4th, 2014
A rich but hearty spinach gratin filled with leeks and red bell peppers!
Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes

Portabello Mushrooms Stuffed with Spinach and Dried Tomatoes

Submitted by: Ana Banana
Added on: Oct 28th, 2010
Some vegetables, especially mushrooms, are prone to shrinking and drying out when they lose water, so if they start to wrinkle, brush them with a little oil.
© . All Rights Reserved