Florentine Crepes

Directions

1. 1
   Make the crepes: Mix the flour, eggs, and a pinch of salt.
2. 2
   Slowly pour in the milk and butter, while whisking.
3. 3
   Let stand for 30 minutes.
4. 4
   Heat a crepe pan over medium-high heat.
5. 5
   Pour 3 tablespoons of batter into the pan and tip to cover the bottom.
6. 6
   When the top begins to solidify, flip with a heatproof spatula and cook the other side, about 30 seconds.
7. 7
   Prepare all the batter in this way.
8. 8
   Make the filling: Defrost the spinach and wring out all excess water.
9. 9
   Mix well with all of the other ingredients.
10. 10
    Make the bechamel sauce: Melt the butter in a pan and add the flour a little at a time, whisking constantly.
11. 11
    Cook for 2 minutes.
12. 12
    In another pan, heat the milk.
13. 13
    Add a pinch of salt to the flour and butter and slowly whisk in the boiling hot milk.
14. 14
    Cook over low heat for about 5 minutes.
15. 15
    Assemble the crepes: Preheat the oven to 350 degrees.
16. 16
    Place a few spoonfuls of filling onto each crepe and roll up.
17. 17
    Place the rolled crepes into a nonstick baking dish and cover with the bechamel sauce.
18. 18
    Add the tomato sauce over the top.
19. 19
    Bake for 20 minutes.
20. 20
    Serve hot.