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