Green crepes with ricotta and spinach filling

For the Crepes:

• 1 egg
• 3/4 cup all-purpose flour (100 g)
• 1 cup milk (250 ml)
• 1/3 cup cooked spinach, well-drained (50 g)
• Salt and pepper to taste

For the Filling:

• 2 shallots, finely chopped
• 1 cup ricotta (200 g)
• 1 cup fresh spinach, chopped and sautéed briefly (150 g)
• 2 1/2 tablespoons browned butter (35 g)
• 1/2 cup grated Parmesan (50 g)
• Salt and pepper to taste

For the Béchamel:

• 4 cups milk (1 liter)
• 6 tablespoons butter (80 g)
• 2/3 cup all-purpose flour (80 g)
• Salt and pepper to taste

Crepes:

• Blend the spinach with the milk until you have a smooth, green mixture.
• In a bowl, whisk the egg with the flour, salt, and pepper.
• Gradually add the spinach and milk mixture, stirring until you have a smooth batter.
• In a lightly greased non-stick pan, cook the crepes by pouring batter with a ladle, cooking on both sides until golden.

Filling:

• In a pan, melt the browned butter and sauté the shallots until golden.
• Add the chopped spinach and cook for a couple of minutes.
• Stir in the ricotta, Parmesan, salt, and pepper, mixing until smooth.

Béchamel Sauce:

• In a saucepan, melt the butter and stir in the flour to form a smooth roux.
• Gradually add the milk, stirring constantly to avoid lumps.
• Cook over medium heat until the sauce thickens, then season with salt and pepper.

Assembly and Gratinating:

• Fill each crepe with the ricotta and spinach filling, then roll them up and place them in a buttered baking dish.
• Cover the crepes with the béchamel sauce and bake in a preheated oven at 350°F (180°C) for 20 minutes, or until golden on top.