I learnt to make these with my brother and sister-in-law,
For the crepes, whisk the eggs in a bowl and then whisk in the flour and a couple of pinches of salt. Add the butter, still whisking, and then slowly incorporate the milk to make a smooth batter. Leave it to stand for 20 minutes or so.
For the tomato sauce, heat the garlic with the oil in a saucepan and, when you begin to smell the garlic, add the tomatoes. Season with salt, bring to the boil, then lower the heat and simmer for about 15 minutes until the tomatoes have melted. Add the basil and
For the filling, rinse the spinach under cold water, shake off the excess and then put in a saucepan with just the water clinging to the leaves. Cook over medium–low heat, turning with
To make the béchamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking, even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.
To put together, dollop some béchamel in the bottom of the dish and rock it from side to side so that the béchamel thinly covers the bottom. Spoon a couple of tablespoons of filling along one side of a crepe and then roll it up tightly. Repeat with all the crepes and lay them on the béchamel like soldiers in two rows of six. Pour the rest of the béchamel over the top, then dot generously with the tomato sauce. Sprinkle with the parmesan and
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