For the Batter:
• 150g flour
• 3 eggs
• 300ml lukewarm milk
• 75g melted butter
Mix the flour, eggs, melted butter and salt together. Add the lukewarm milk, then mix thoroughly and let it rest for at least 30 minutes.
For the Béchamel Sauce:
• 1 litre milk
• 100g butter
• 80g flour
• A pinch of salt and nutmeg to taste
Melt the butter in a saucepan. Add flour and then cook for a minute. Add the milk gradually while mixing constantly. Bring it to simmering point and cook it until the sauce becomes thick. Add the salt and nutmeg to taste, then set aside.
For the Tomato Sauce:
• 400g tomatoes, peeled and diced
• 1 garlic clove, peeled and crushed
• 1 tablespoon of extra virgin olive oil
• basil leaves
Sauté the garlic in the olive oil and then add the chopped tomatoes. Cook for 5 minutes, then add a few basil leaves and set aside.
For the Filling:
• 800g spinach, with the thick part of the stalk removed
• 300g ricotta
• 3 tablespoons grated parmesan
• 1 egg
• 1 pinch nutmeg
• Salt and black pepper to taste
Wash the spinach twice and cook it using just the water left on the leaves from rinsing. After the spinach is cooked and cooled, squeeze it well and chop finely. Mix the ricotta with the spinach, salt, pepper, nutmeg, egg and grated parmesan. Place it in the refrigerator.
Preparing the Crepes:
Using a small ladle, spoon the batter into a small non-stick frying pan and tip the pan to spread the batter around evenly. This batter is enough to make 12 crepes. Fill each crepe with a heaped tablespoon of the spinach and ricotta mixture and then fold the crepes over and put them into a greased oven tray. Cover the crepes with the béchamel sauce, grated parmesan cheese and garnish with tomato sauce.
Grill the crepes in the oven until they are lightly browned.