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CREPE BATTER
1and1/2 cups all purpose flower
pinch of salt
6 eggs
1/2 cup unsalted butter, melted and cooled
2 cups milk
(makes about 18 crepes)
Mix all together in a dish, than pour in a light greesed skillet and brown on both sides.
Transfer to a plate and stack them all in top of eachother as you cook them.
FILLING
1 lb fresh baby spinach cooked &drained
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 egg, lightly beaten
a pinch of grated nutmeg
salt and freshly ground pepper
WHITE SAUCE
3 cups of 40% milk fat heavy cream
3 oz unsalted butter
1 cup grated parmesan cheese
pinch of nutmeg
Bring all to a boil in a sauce pan. Then lower the heat and simmer until golden brown crust forms arround edges of pan.
Coating spray
2 spoons of parmesan cheese.
Preheat oven at 350F. Spoon filling into center of crepes and loosley roll them up; place seam side down in a coated 12/16 inch baking dish. Pour the white sauce evenly over the crepes and sprinkle with the parmesan. Bake until top is lightly golden and bubling, about 20 minutes. Serve direct from the dish.
BUON APPETITTO
