Pic of Crespolini pancakes

Crespolini pancakes

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Crespolini pancakes

Main Serves 4 15 min
Stuffed pancakes cooked in a hot oven until the cheese on top is melting and golden brown. These go well with a crisp green salad and a glass of white wine. Use a hard cheese substitute for Parmesan to keep them vegetarian. Makes 8 pancakes. See our basic pancakes mix for a simple recipe.


  • 250g finely chopped leftover cooked greens e.g. spinach or chard
  • small knob of butter
  • 120g Parmesan, grated, and a little extra for grilling
  • a little nutmeg, grated
  • 8 small pancakes
  • 350g ricotta
  • salt and pepper


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Gently warm the greens with the butter in a frying pan. Stir in the Parmesan and a little grated nutmeg. Season.
  • Step 2

    Spread a little of the greens mixture on each half of the pancakes and the other half with a little ricotta.
  • Step 3

    Fold the pancakes in half, then into quarters. Put on a grill tray and heat your grill to medium.
  • Step 4

    Sprinkle a little more Parmesan over the pancakes and grill until the cheese has melted and the pancakes have crisped slightly.

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