Savory Spinach Ricotta Crepes (South Beach Phase 1) |

A quick and easy recipe, great for breakfast or snack, with simple ingredients: eggs, spinach, and low-fat ricotta cheese (you can make it at home). 

Yields: 1 serving


For crepe:

  • 2 eggs (or 1/2 cup egg substitute)
  • 1 tbsp water
  • 1/2 tsp vanilla extract
  • 2 tbsps low-fat ricotta cheese
    pinch of salt

For Filling:

  • 1 tbsp olive oil
  • 1 clove of garlic (minced)
  • 1/4 cup chopped spinach
  • salt & pepper (to taste)
  • 3 tbsps low-fat ricotta cheese


  1. Combine all ingredients for a crepe in a bowl and whisk until smooth.
  2. Preheat olive oil in a large (12.5-inch/32-cm) non-stick skillet.
  3. Sauté garlic and spinach, and season with salt and pepper.
  4. Add in ricotta cheese and mix well. Transfer the filling to a bowl and clean the skillet.
  5. Preheat the skillet over medium heat and lightly coat it with some olive oil.
  6. Pour in the egg mixture and swirl to cover the bottom of the pan.
  7. When the bottom is golden brown and the top is cooked, top with spinach ricotta mixture and roll up.
  8. Cut the crepe into 2 portions and transfer gently to a serving plate.
  9. Top with some extra ricotta cheese and serve warm.