Ingredients:

For 8 crepes….

1  2/3 cups flour

3 eggs

2 TBSP melted butter

1  1/2 cups milk, room temperature 

Pinch of salt

For the filling:

1  1/2 cup ricotta

4 Oz shredded mozzarella

1/2 cup steamed chopped spinach, well drained

3 Oz diced ham

Salt and pepper to taste

For the béchamel sauce:

2 TBSP butter

2 TBSP flour

1 3/4 cups milk, room temperature 

Salt, white pepper and ground nutmeg to taste

Grated cheese as needed

Directions:

Begin by making the béchamel. 

Place butter in a small pot.

Place over low heat until butter is melted.

Remove from heat and add flour.

Whisk together until a smooth paste is formed.

Add milk in small batches while continuing to whisk to avoid clumps.

Add seasoning and place back on the burner.

Cook sauce over low heat, stirring constantly.

When the sauce thickens to a creamy consistency, remove from heat.

Cover it and set aside.

Now on to the filling…

Place all the ingredients in a bowl.

Mix until combined.

Set aside.

Finally, the crepes….

Place flour and salt into a large bowl.

Make a well in the middle and add the eggs.

With a fork or whisk, carefully incorporate the eggs to the flour.

Add the melted butter and milk, 1/2 cup at a time, whisking constantly.

To make sure there are no lumps in the batter, continue to whisk until smooth.

Grease a medium frying pan with a little butter.

Place over medium heat.

When pan is heated, add one ladleful of crepe batter in the center of pan.

Lift pan and tilt in all directions to allow batter to spread evenly over bottom of pan.

When the bottom is golden, flip crepe over to other side.

Remove crepe when other side is done and place on a large plate.

Continue until all batter is used, stacking the crepes on the plate as each is done.

We’re ready to assemble the crepes…

Preheat oven to 375F.

Place a couple of ladlefuls of béchamel sauce on the bottom of a 13x9 Pyrex pan.

Spread evenly.

Take one of the crepes and place on a clean surface.

Place 1/4 cup of filling over half the crepe.

Fold plain half over filled half, achieving a half moon.

Now fold one side over the other, achieving a fan shape.

Place in prepared pan.

Continue with all the crepes, making sure to position each leaning slightly over the one already in the pan.

Spoon remaining béchamel over crepes.

Sprinkle grated cheese over sauce.

Bake (uncovered) for about 30 minutes or until top is golden brown.

Serve hot.

Makes 8 crepes.