INGREDIENTS | SERVES 6

FOR THE CREPES
100g of flour, 250ml of milk
3 whole eggs, 1 tablespoon of olive oil
Salt, nutmeg

FOR THE FILLING
400g of ricotta cheese, 200g of spinach
40g of parmesan cheese salt, pepper
1 egg, nutmeg

FOR BECHAMEL SAUCE
50g of butter, 60g of flour
1l of milk, salt, nutmeg
60g of parmesan cheese

PREPARATION
Prepare the crêpe batter by mixing together all the ingredients, whisking together thoroughly.
Leave to rest in the refrigerator for at least 15 minutes.
Make the crêpes using a small, non-stick crêpe pan.
Blanche the spinach. Cool it immediately afterwards in cold water and then squeeze out the excess water.
Chop finely and add to the ricotta along with the salt, pepper, nutmeg, eggs and parmesan cheese.
Fill the crêpes and fold them over in the middle to close.

TO MAKE THE BECHAMEL SAUCE
Melt the butter then add the flour, mixing thoroughly all the time to prevent any lumps forming. Add milk a little at a time and continue cooking, stirring until the sauce reaches the desired consistency. Once cooked, season with a little salt and grated nutmeg.

Spread some sauce over the bottom of a dish and arrange the crêpes on top.
Cover generously with the bechamel sauce and sprinkle with grated parmesan. Bake in the oven until golden brown.

Select “CASSEROLE” from the “RECIPES” menu then the “CREPES GRATIN” recipe and confirm.

TIPS AND VARIATIONS
• As an alternative, you can use button mushrooms, sliced and sautéd.