"Crespelle alla Fiorentina" - Stuffed crepes Florence's style

Ingredients for 4 people:

-for the crepes:

2 eggs, 120g. flour, 1 cup of milk, 50g. butter, 1 tsp salt

-for the filling:
200g. ricotta, 400g. boiled spinach, 500ml. bechamel sauce (make with 50g. of butter, 50g. flour and 500ml. of milk), 3 tbs tomatoes sauce, 1 egg, parmesan cheese to taste



Preparation:

- make the crepes mixing the 2 eggs, melted butter, the cup of milk, the flour and the salt and put the pastry in the fridge for 30 minutes.

- cook the pastry in a no stick pan

- mixing together the spinach, ricotta, egg, salt and parmesan cheese

- filling the crepes with the mixture and roll up the crepes

- put the crepes in a baking shit and cover whit bechamel sauce and tomatoes sauce

- bake at 180°C for 30 minutes