Quick Recipe Version (TL;DR)
Quick Ingredients
- Crespelle: 1 1/2 cups (180 g) all-purpose flour, 3 eggs, 2 cups (480 ml) whole milk, 2 tbsp (28 g) melted butter, 1/2 tsp salt
- Greens & Ricotta Filling: 10 oz (300 g) spinach, 10 oz (300 g) Swiss chard, 2 tbsp olive oil, 1 garlic clove, 2 cups (450 g) ricotta (part-skim), 1 egg yolk, 1/2 cup (50 g) grated Parmesan, 1/4 tsp nutmeg, 1/2 tsp lemon zest, salt & pepper
- Tomato Sugo: 2 tbsp olive oil, 1 small onion (finely chopped), 2 garlic cloves, 1 can (28 oz/800 g) crushed tomatoes, 1 tsp dried oregano, 1 bay leaf, pinch red pepper flakes, 1/2 tsp sugar, salt & pepper
- White Sauce: 3 tbsp (42 g) butter, 3 tbsp (24 g) flour, 3 cups (720 ml) whole milk, 1 bay leaf, pinch nutmeg, salt & white pepper
- Topping: 1 1/2 cups (170 g) shredded mozzarella, 1/2 cup (50 g) grated Parmesan, chopped parsley or basil
Do This
- 1) Whisk crespelle batter; rest 15 minutes. Cook 12–14 thin 8-inch crepes; keep warm.
- 2) Simmer tomato sugo 15–20 minutes until slightly thick; season.
- 3) Make white sauce: cook roux 1 minute, whisk in milk, simmer 6–8 minutes to coat a spoon; season.
- 4) Wilt spinach and chard in olive oil; drain and squeeze very dry. Chop.
- 5) Mix greens with ricotta, yolk, Parmesan, nutmeg, lemon zest, garlic, salt & pepper.
- 6) Fill each crespella with 2–3 tbsp filling; roll into canelones.
- 7) Assemble in a 9×13 in (23×33 cm) dish: spread sugo, nestle canelones, top with more sugo, white sauce, and cheeses. Bake at 400°F (200°C) covered 15 minutes, then uncovered 10 minutes; broil 2–3 minutes. Rest 5 minutes; garnish.
Why You’ll Love This Recipe
- Paper-thin crespelle stay tender and delicate—no boiled pasta tubes needed.
- A bright tomato sugo and silky white sauce balance the rich ricotta–greens filling.
- Make-ahead friendly: prep components in advance and bake just before serving.
- Family-pleasing comfort with elegant dinner-party presentation.
Grocery List
- Produce: Spinach, Swiss chard, yellow onion, garlic, lemon, fresh parsley or basil
- Dairy: Ricotta (part-skim), whole milk, butter, eggs, mozzarella, Parmesan
- Pantry: All-purpose flour, extra-virgin olive oil, crushed tomatoes (28 oz/800 g), bay leaves, dried oregano, nutmeg, red pepper flakes, sugar, kosher salt, black pepper, white pepper
Full Ingredients
Crespelle (Crêpes)
- 1 1/2 cups (180 g) all-purpose flour
- 3 large eggs
- 2 cups (480 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted, plus extra for the pan
- 1/2 tsp kosher salt
Spinach–Chard–Ricotta Filling
- 10 oz (300 g) fresh spinach, large stems removed
- 10 oz (300 g) Swiss chard, ribs finely chopped, leaves torn
- 2 tbsp extra-virgin olive oil
- 1 small garlic clove, finely grated or minced
- 2 cups (450 g) ricotta (part-skim)
- 1 large egg yolk
- 1/2 cup (50 g) finely grated Parmesan
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp finely grated lemon zest
- Kosher salt and freshly ground black pepper, to taste
Tomato Sugo
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 can (28 oz/800 g) crushed tomatoes
- 1 tsp dried oregano (or 2 tsp fresh, chopped)
- 1 bay leaf
- Pinch red pepper flakes
- 1/2 tsp sugar (optional, to balance acidity)
- Kosher salt and black pepper, to taste
White Sauce (Béchamel)
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 1 bay leaf
- Pinch freshly grated nutmeg
- Kosher salt and white pepper, to taste
For Assembly
- 1 1/2 cups (170 g) shredded low-moisture mozzarella
- 1/2 cup (50 g) finely grated Parmesan
- 2 tbsp chopped fresh parsley or basil (for garnish)
- 9×13 in (23×33 cm) baking dish
Step-by-Step Instructions
Step 1: Make and rest the crespelle batter
In a large bowl, whisk the eggs, milk, melted butter, and salt. Sprinkle in the flour and whisk just until smooth (do not overmix). Rest 15–30 minutes at room temperature to hydrate the flour and relax gluten. Meanwhile, set out a nonstick 8–9 inch skillet, a brush or paper towel for buttering, and a plate for stacking crepes.
Step 2: Cook paper-thin crespelle
Heat the skillet over medium. Lightly butter it. Pour in about 1/4 cup (60 ml) batter, swirling immediately to coat the bottom in a thin, even layer. Cook 30–45 seconds until the top looks set and the underside is lightly speckled; flip and cook 10–20 seconds more. Stack on a plate, separating with parchment if desired. Repeat to make 12–14 crespelle.
Step 3: Simmer the tomato sugo
In a saucepan, warm olive oil over medium heat. Sauté onion with a pinch of salt for 4–5 minutes until translucent. Add garlic and cook 30 seconds. Stir in crushed tomatoes, oregano, bay leaf, red pepper flakes, sugar, 1/2 tsp salt, and black pepper. Simmer gently 15–20 minutes until slightly thickened. Remove bay leaf and keep warm.
Step 4: Cook the white sauce (béchamel)
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a blond roux. Gradually whisk in warm milk until smooth. Add bay leaf and a pinch of nutmeg. Simmer, whisking, 6–8 minutes until silky and thick enough to coat a spoon. Remove bay leaf; season with 3/4 tsp salt and a pinch of white pepper. Keep warm over very low heat, whisking occasionally.
Step 5: Wilt and drain the greens
Heat olive oil in a large skillet over medium. Add chopped chard ribs and cook 2 minutes to soften. Add chard leaves and spinach with a pinch of salt; toss until just wilted, 2–3 minutes. Transfer to a colander, cool briefly, then squeeze out as much liquid as possible. For best texture, wring the greens in a clean towel until very dry. Chop finely.
Step 6: Mix the ricotta filling
In a bowl, combine ricotta, egg yolk, Parmesan, nutmeg, lemon zest, garlic, and the chopped greens. Season with 1/2 tsp salt and several grinds of black pepper. Taste and adjust seasoning. If the mixture seems loose, add 1–2 tbsp extra Parmesan.
Step 7: Fill and roll the canelones
Preheat the oven to 400°F (200°C). Spread 1 cup (240 ml) tomato sugo in the bottom of a 9×13 inch (23×33 cm) baking dish. Lay one crespella on your work surface, place 2–3 tbsp filling in a line across the lower third, then roll snugly. Arrange seam-side down in the dish. Repeat with remaining crepes and filling to make 12–14 canelones.
Step 8: Sauce, bake, and finish
Spoon remaining sugo evenly over the canelones. Ladle the béchamel on top, spreading to the edges. Sprinkle with mozzarella and Parmesan. Cover with foil (tent so it doesn’t touch the cheese) and bake 15 minutes. Uncover and bake 10 minutes more until bubbling. Broil 2–3 minutes to brown. Rest 5 minutes, then garnish with chopped parsley or basil and serve hot.
Pro Tips
- Ring the greens bone-dry—excess moisture thins the filling and sauces.
- Resting the batter yields tender, lacy crepes that roll without tearing.
- Béchamel should be nappe-thick; if too thick, whisk in a splash of warm milk.
- Warm sauces before assembly to prevent a watery bottom layer.
- For easy filling, load the ricotta mixture into a piping bag or zip-top bag and snip the corner.
Variations
- Mushroom and Greens: Sauté 8 oz (225 g) chopped cremini with the onions for the sugo or stir into the filling.
- Butternut–Ricotta: Replace half the greens with 1 cup (240 g) roasted mashed squash; add a pinch of cinnamon.
- Gluten-Free: Use a 1:1 gluten-free flour blend for crepes and cornstarch (3 tbsp) for the béchamel.
Storage & Make-Ahead
Refrigerate leftovers, tightly covered, up to 3 days; reheat covered at 350°F (175°C) for 20–25 minutes. Freeze assembled, unbaked canelones (sauce and cheese added) up to 2 months; thaw overnight and bake as directed, adding 5–10 minutes if cold. Crespelle keep 3 days in the fridge (or 1 month frozen) with parchment between each. Sugo keeps 5 days refrigerated; béchamel keeps 3 days—thin with milk when reheating.
Nutrition (per serving)
Approximate values: 790 calories; 34 g protein; 46 g fat; 55 g carbohydrates; 4 g fiber; 1,120 mg sodium. Values will vary based on brands and exact quantities.
