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