Crespelle with Spinach

For the crepes: 3/4 cup Flour 2 eggs 1 cup Milk 1/4 cup Butter Salt Prepare the batter by mixing together the flour, the eggs and salt, then add the milk and melted butter, a little at a time. Mix well and leave to stand for half an hour.

For the filling: 11 oz Spinach 7 oz Ricotta 2 tablespoons grated Parmesan 1 egg Nutmeg Salt and pepper Boil the spinach, squeeze the water out and chop finely, then place in a bowl; add all the ingredients and mix well.

1. For the bechamel sauce:
2. 1/2 cup Flour
3. 1/4 cup Butter
4. 2 cups Milk
5. 4 tablespoons tomato sauce
6. Salt and pepper

Fry 8 small omelettes in a little butter in a nonstick frying pan. Fill with the mixture and roll up. Grease the bottom of a flameproof pan with a little butter and place the crepes in this. Cover with the bechamel sauce, prepared with the ingredients listed above and put small spoonfuls of tomato sauce over the top. Place in a 350 oven for about 20 minutes. Serves 4