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1
Combine the flour, eggs, milk, the 3 tablespoons of olive oil and a pinch of salt in a food processor and blend until smooth.
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2
Transfer the batter to a pitcher and let rest at room temperature for about 30 minutes.
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3
Lightly oil a 7- or 8-inch nonstick skillet or crepe pan and set it over moderately high heat.
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4
Pour in 3 tablespoons of the batter and quickly tilt the skillet in a circular motion to spread the batter evenly over the bottom.
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5
Cook the crespelle for about 45 seconds on 1 side, then flip it and cook for about 20 seconds on the other side.
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6
Continue making the crespelle, stacking them as you go.
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7
Add more olive oil to the pan as needed.
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8
Preheat the oven to 425.
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9
Set a large skillet over high heat.
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10
Add the spinach and cook, stirring, until just wilted.
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11
Transfer the spinach to a colander; let cool and squeeze out as much water as possible.
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12
Chop the spinach and transfer it to a bowl.
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13
Beat in 1/2 cup of the Parmigiano-Reggiano, the ricotta, egg, nutmeg and a pinch each of salt and pepper.
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14
In a small nonreactive saucepan, bring the cream and butter to a boil.
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15
Add the lemon juice, lemon zest and thyme and cook over moderate heat, stirring occasionally, until slightly reduced and beginning to thicken, about 5 minutes.
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16
Remove the pan from the heat and stir in 1/2 cup more of the Parmigiano-Reggiano.
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17
Spread a thin layer of the sauce in the bottom of a 13-by-9-inch (3-quart) baking dish.
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18
Spread 12 of the crespelle with a thin layer of the spinach filling.
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19
Loosely roll up the crespelle and place them, seam side down, in the baking dish.
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20
Pour the remaining sauce over the top and sprinkle with the remaining 2 tablespoons of Parmigiano-Reggiano.
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21
Bake for 15 to 20 minutes, or until lightly browned and bubbling.
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22
Serve immediately.
