Crespelle with Salmon, Spinach & Ricotta

If you’ve ever spent time in Italy, you may be familiar with Crespelle – the Italian equivalent of French crêpes or Mexican enchiladas. They’re basically filled pancakes which are covered with sauce, baked in a big dish and served hot.

We used ready-made pancakes and prepared Bechamel to save time but of course you can make both of these from scratch if you prefer.


  • 1

    pack of ready-made plain pancakes

  • 1

    350g bag or jar of readymade bechamel or lasagne sauce

  • 2

    BigFish plain salmon or Sea Trout fillets

  • 240g

    spinach leaves

  • 125g

    ricotta cheese

  • 125g


  • grated nutmeg

  • 60g

    grated parmesan cheese plus extra for topping


  • 1.

    Preheat the oven to 180°c.

  • 2.

    Cook the fish fillets as per the on-pack instructions. When cooked, remove the skin carefully and flake the fillets.

  • 3.

    Lightly steam-cook the spinach, drain and leave to cool.

  • 4.

    Gently squeeze any excess water from the spinach and place in a bowl with the fish.

  • 5.

    Add the ricotta, mascarpone and parmesan to the bowl and mix to combine.  Season well with salt and pepper and a little grated nutmeg.

  • 6.

    Prepare the bechamel sauce as per the pack instructions.

  • 7.

    Grease and ovenproof dish with butter.

  • 8.

    Roll up the pancakes tightly and arrange in the prepared dish, repeating until you’ve used all the filling.

  • 9.

    Pour over the sauce to cover and then top with extra grated parmesan cheese.

  • 10.

    Cook in the oven for 15 minutes then pop under the grill for a further 5 minutes until golden brown and bubbling.

  • 11.

    Serve with a nice side salad or green vegetables.

  • “This is a tasty and filling recipe for a family main meal and a great twist on pancakes for Shrove Tuesday! ”

    Louise Coulbeck

Preparation Time

40 minutes

Cooking Time

20 minutes