Florentine Crepes

• 34 cup flour
• 2 eggs
• 1 cup milk
• 4 tablespoons unsalted butter, melted
• salt
• 11 ounces frozen spinach, defrosted
• 7 ounces fresh ricotta cheese
• 2 tablespoons freshly grated grana padano (parmigiano could be substituted, but it's not the same)
• 1 egg
• 18 teaspoon nutmeg
• salt
• fresh ground black pepper
• 3 tablespoons flour
• 4 tablespoons butter
• 2 cups milk
• 4 tablespoons tomato puree
• salt
• fresh ground black pepper

1. Make the crepes: Mix the flour, eggs, and a pinch of salt.
2. Slowly pour in the milk and butter, while whisking.
3. Let stand for 30 minutes.
4. Heat a crepe pan over medium-high heat.
5. Pour 3 tablespoons of batter into the pan and tip to cover the bottom.
6. When the top begins to solidify, flip with a heatproof spatula and cook the other side, about 30 seconds.
7. Prepare all the batter in this way.
8. Make the filling: Defrost the spinach and wring out all excess water.
9. Mix well with all of the other ingredients.
10. Make the bechamel sauce: Melt the butter in a pan and add the flour a little at a time, whisking constantly.
11. Cook for 2 minutes.
12. In another pan, heat the milk.
13. Add a pinch of salt to the flour and butter and slowly whisk in the boiling hot milk.
14. Cook over low heat for about 5 minutes.
15. Assemble the crepes: Preheat the oven to 350 degrees.
16. Place a few spoonfuls of filling onto each crepe and roll up.
17. Place the rolled crepes into a nonstick baking dish and cover with the bechamel sauce.
18. Add the tomato sauce over the top.
19. Bake for 20 minutes.
20. Serve hot.

flour, eggs, milk, unsalted butter, salt, frozen spinach, ricotta cheese, padano, egg, nutmeg, salt, fresh ground black pepper, flour, butter, milk, tomato puree, salt, fresh ground black pepper

Taken from www.food.com/recipe/florentine-crepes-27234 (may not work)