Crespelle alla Fiorintina

• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tablespoon melted unsalted butter
• 1/2 cup plus 2 tablespoons whole milk
• 1 pound fresh spinach, washed, stems removed, and steamed
• 1/2 pound ricotta
• 3/4 cup finely grated Parmesan
• 2 large eggs, lightly beaten
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch freshly grated nutmeg
• 4 tablespoons butter
• 6 tablespoons flour
• 1 3/4 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch freshly grated nutmeg
• About 2 tablespoons melted unsalted butter
• 1 cup prepared tomato sauce

1. For the crepes: In a bowl whisk together all the ingredients to form a smooth, thin batter.
2. Refrigerate for at least 30 minutes before proceeding.
3. Heat a small skillet or crepe pan and when hot, brush lightly with butter.
4. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan.
5. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.
6. Using a spatula, carefully turn the crepe and cook the second side until the bottom colors slightly, about 30 seconds.
7. Transfer to a plate and cover loosely to keep warm.
8. Repeat with remaining batter to yield 8 crepes
9. For the filling: Squeeze the spinach to extract any remaining moisture, then coarsely chop to yield about 1 cup.
10. In a bowl, combine the spinach, ricotta, Parmesan, eggs, salt, pepper, nutmeg, and stir to thoroughly combine.
11. Set aside.
12. Assembly: Preheat the oven to 375 degrees F. Lightly butter a 11/2 quart casserole dish.
13. Divide the spinach filling evenly among the crepes (using about 1/3 cup filling for each).
14. Roll the crepes up around the filling and place in the buttered dish.
15. Set aside while preparing the sauce.
16. For the bechamel sauce: In a saucepan, melt the butter.
17. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown.
18. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes.
19. Continue cooking until the floury taste is gone, about 5 minutes.
20. Remove from the heat and season with salt, pepper, and nutmeg.
21. To finish: Pour the bechamel over the crepes, drizzle with butter, and bake for 20 minutes, until lightly browned on top.
22. Serve hot, with a little tomato sauce spooned over the top of each serving.

allpurpose, eggs, butter, milk, fresh spinach, ricotta, parmesan, eggs, salt, ground black pepper, freshly grated nutmeg, butter, flour, milk, salt, ground black pepper, freshly grated nutmeg, butter, tomato sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crespelle-alla-fiorintina-recipe.html (may not work)