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Easy Sheet Pan Crespelle (No Individual Crepes Needed!)

These easy sheet pan crespelle are a simple twist on the classic Italian favorite. Instead of cooking individual crepes, the batter is baked in one large sheet, filled with a creamy ricotta mixture, rolled, sliced into pinwheels, and baked in marinara with plenty of Parmesan cheese. It's an easy, make-ahead Italian comfort food recipe that's perfect for Sunday dinner, holidays, or entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
45-50 minutes bake time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 480 kcal

Ingredients
  

For the Crespella Batter

  • 1 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 3 large eggs
  • 1/3 cup butter, melted
  • salt to taste

Ricotta Filling

  • 2 cups whole milk ricotta, drained if watery
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1 cup steamed spinach, squeezed completely dry and finely chopped
  • 1 egg yolk
  • salt and pepper to taste

For Assembly

  • 3 cups my easy marinara sauce
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella (optional)
  • Fresh basil or parsley for garnish

Instructions
 

  • Make the Batter

    In a blender, combine the flour, milk, eggs, melted butter, and salt. Blend until smooth. Let the batter rest for at least 20 minutes while you prepare the filling.

  • Prepare the Filling

    In a large bowl, combine the ricotta, mozzarella, Parmesan, egg, parsley, nutmeg, salt, and pepper. Mix until smooth and well combined.

  • Bake the Crespella

    Preheat the oven to 375°F (190°C).
    Line a 9 x13-inch rimmed baking sheet with parchment paper and lightly grease it.
    Pour the batter onto the prepared baking sheet, tilting the pan until the batter forms a thin, even layer.
    Bake for 8–10 minutes, or until the crespella is just set. Do not overbake.
    Allow it to cool for 5 minutes.

  • Fill and Roll

    Spread the ricotta filling evenly over the crespella, leaving a ½-inch border.
    Starting from the short end, roll it up tightly like a jelly roll.
    Wrap the roll in plastic wrap and freeze for about 1 hour, or until firm enough to slice cleanly.

  • Assemble

    Preheat the oven to 350°F (175°C).
    Spread about 1 cup of marinara sauce over the bottom of a 9 x 13-inch baking dish.
    Slice the crespella roll into 2-inch rounds and arrange them cut-side up in the dish.
    Spoon the remaining marinara over the tops, leaving some of the spirals visible.
    Sprinkle with Parmesan and, if desired, mozzarella.

  • Bake

    Cover with foil and bake for 25 minutes.
    Remove the foil and bake an additional 10–15 minutes, until the cheese is melted and the sauce is bubbling.
    Garnish with fresh basil or parsley and serve immediately.
Keyword sheet pan crespelle, Italian crespelle recipe, r