Ingredients:

Crepes:
3 eggs
400ml milk
30g butter
120g plain flour
Salt
4 tbsp extra-virgin olive oil

Filling:
One kg young spinach leaves
250g ricotta
One egg
50g Parmesan
Salt
Pinch of nutmeg

Methods:

Beat the eggs and stir in the salt, milk, melted butter and flour. Mix well, grease a small frying pan and pour in one ladleful of butter at a time. Cook well until golden on both sides. Prepare the filling as follows: clean and wash the spinach, cook in a little salted, boiling water for ten minutes. Allow to drain well, squeeze out excess water and chop finely. Mix together in a bowl with the beaten egg, parmesan, ricotta, some salt and a pinch of nutmeg. Fill the crêpes, roll up and arrange in a buttered, oven proof dish. Pour over a béchamel sauce and top with Parmesan cheese. Cook in the oven at 180° for fifteen minutes. Check they are crisp and brown on top before removing.

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