Whenever I need an easy but crowd-pleaser option for my dinner with friends, I think of these Spinach Crêpe Rolls. They are perfect for make-ahead meals & also very adaptable to gluten-free and vegan dietary restrictions.
This is one of those recipes that looks impressive on the table but is surprisingly easy. These spinach crêpe rolls are made by stacking soft crêpes into a rectangle, spreading them with a creamy spinach and ricotta filling, rolling everything up, and slicing it just like cinnamon rolls.
The result? Beautiful savory pinwheels that are perfect for brunch, lunch, light dinners, or when you’re hosting friends and don’t want to be stuck in the kitchen at the last minute. They slice cleanly, hold their shape, and reheat beautifully.
Why you’ll love these spinach crêpe rolls
- Can be made ahead of time
- Easy to scale up for a crowd
- Elegant but low-effort
- Customizable for different diets
- Works for brunch, lunch, or dinner
Plus, once you understand the method, you can change both the crêpe base and the filling endlessly.
How to make the base: the crêpes
Use your favorite basic crêpe recipe. A classic version works beautifully, but you can easily adapt it to be:
- Gluten-free (see my recipe here)
- Vegetarian (every recipe can be used if you are ok with eggs)
- Vegan (use your favorite recipe avoiding eggs and dairy milk/butter)
You’ll need about 4 crêpes, for 4 people. This can be doubled if you have more friends over.
For the spinach & ricotta filling
- 250 g (9 oz) ricotta cheese (can be replaced with my almond ricotta recipe to make it vegan)
- 2–3 cups fresh spinach, sautéed and finely chopped
- Salt and pepper, to taste
- Optional: grated parmesan, nutmeg, or lemon zest
- 2 cups of bechamel sauce
How to make spinach crêpe roll
Make-ahead & meal prep tips
- These rolls can be made up to 24 hours in advance
- Store them sliced in an airtight container in the fridge
- Reheat gently in a pan or oven before serving
- They’re also great at room temperature for brunch or picnics
Filling variations
This recipe is incredibly adaptable. Try one of these fillings instead:
- Kale pesto (see my recipe here) for a bold, herby version
- Ham and cheese for a heartier option
- Vegan filling using plant-based ricotta or blended tofu
Spinach and cheese crêpes rolls
4
servings30
minutes40
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
4 crêpes (see gluten-free recipe here)
2 cupscups cooked spinach
1/2 cup Parmesan cheese
1/2 cup Ricotta cheese
- Bechamel sauce
2 tbsp butter or olive oil
2 tbsp white fine rice flour
2 cups milk (or unsweetened soy milk)
How to
- Prepare your crêpe
- Make the crêpes following your favorite recipe, you’ll need 4 thin, flexible crêpes.
- Transfer to a plate and let the crêpes cool completely before assembling.
- Make the spinach & ricotta filling
- Wash the spinach and sauté it in a pan over medium heat until just wilted.
- Let it cool slightly, then squeeze out as much liquid as possible.
- Finely chop the spinach.
- In a bowl, mix the spinach with the ricotta cheese, Parmesan and 2-3 tbsp of bechamel sauce.
- Season with salt and pepper (and optional nutmeg, lemon zest, or grated cheese).
- The filling should be creamy but spreadable—not watery.
- Make the béchamel sauce
- In a small saucepan, heat butter or olive oil over medium heat.
- Add flour and whisk continuously for 1–2 minutes to form a smooth roux. (For dietary adaptations: use gluten-free flour and plant-based milk for a gluten-free or vegan béchamel)
- Gradually pour in warm milk, whisking constantly to avoid lumps.
- Cook for a few minutes until the sauce thickens and coats the back of a spoon.
- Season with salt, pepper, and a pinch of nutmeg.
- Assemble the crêpe rolls
- Lay one crêpe on a clean work surface. Slightly overlap the next crêpe over it.
- Continue overlapping until you form a large rectangular base.
- Spread the spinach and ricotta filling evenly over the crêpes.
- Fold the two sides of the crepes toward the center.
- Starting from the long side, gently roll everything into a tight log, like a cinnamon roll.
- Slice into even rounds using a sharp knife.
- Drizzle some bechamel sauce on the bottom of a pan, place the rolls like pictured, then optionally drizzle some more bechamel sauce on top.
- At this stage, the rolls can be: baked immediately, or stored in the fridge for later.
- Bake at 360°F/180°C for 30-40 minutes, until the edges of the crepes start to get golden.
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