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1
Sift the flour and salt into a bowl.
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2
Beat together the egg, yogurt, water and oil.
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3
Gradually pour it onto the flour, beating constantly.
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4
Stir in the spinach and season with pepper and nutmeg.
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5
To make the filling: heat the oil in a pan and saute the scallions until translucent.
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6
Remove with a slotted spoon and drain on paper towels.
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7
Beat together the ricotta, yogurt, and half the Gruyere.
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8
Beat in the egg and stir in the parsley.
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9
Season with salt and cayenne.
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10
Lightly brush a small skillet with oil and heat.
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11
Pour in 3-4 tablespoons of the crepe batter and tilt the skillet so that it covers the base.
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12
Cook for about 3 minutes, until bubbles apppear int he center.
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13
Turn and cook the othe side for about 2 minutes, until lightly browned.
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14
Slide the crepe onto a warmed plate, then cover with foil and keep warm while you cook the remaining crepes.
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15
Spread a little of the filling over each crepe and fold in half and then half again, envelope style.
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16
Spoon remaining filling on top crepes.
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17
Grease a shallow, ovenproof dish and arrange the crepes in a single layer.
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18
Sprinkle on the remaining cheese and cook in a preheated oven, 350F for 15 minutes.
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19
Serve hot garnished with lemon wedges and cilantro sprigs.
