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1
In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the mixture, stirring, for 3 minutes.
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2
Add the milk in a stream, whisking, and cook the mixture over moderate heat, whisking, until it is thick.
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3
Stir in the nutmeg, the dill, the spinach, and salt and pepper to taste and let the filling cool.
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4
Make 12 crepes (procedure follows) with the dill crepe batter.
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5
Spread 2 tablespoons of the filling on each crepe and roll the crepe up jelly-roll fashion.
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6
Arrange the crepes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer.
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7
The crepes may be prepared up to this point 1 day in advance and kept covered and chilled.
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8
Brush the crepes lightly with the melted butter and bake them in the middle of a preheated 400F.
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9
oven for 20 minutes.
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10
In a small saucepan bring the broth to a boil.
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11
In a bowl whisk together the eggs and the lemon juice.
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12
Add half the broth to the egg mixture in a stream, whisking, and whisk the mixture into the remaining broth.
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13
Heat the sauce, stirring, until it reaches 170F.
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14
on a candy thermometer and is thickened slightly, but do not let it boil, and add salt and pepper to taste.
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15
Divide the crepes among plate and drizzle the sauce over them.
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16
In a blender or food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds.
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17
Turn off the motor, add the dill, and with a rubber spatula scrape down the sides of the container.
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18
Blend the batter for 20 seconds more, transfer it to a bowl, and let it stand, covered and chilled, for 1 hour.
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19
The batter may be made 1 day in advance and kept covered and chilled.
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20
Makes enough batter for about 13 crepes.
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21
Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
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22
Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat.
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23
Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan.
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24
Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl.
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25
Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry.
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26
Turn the crepe, cook the other side lightly, and transfer the crepe to a plate.
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27
Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary.
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28
The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
