Florentine Crêpes

• Basic Crêpe Batter
• Béchamel Sauce, double recipe
• ¾ cup grated Parmesan cheese, divided

For machines with nested bowls.

Prepare crêpes as directed and refrigerate or freeze until needed. Prepare double recipe of sauce; stir in half the Parmesan cheese. Let cool.

Steel Blade: Tear bread in chunks. Process until fine crumbs are formed. Add melted butter and process a few seconds longer. Set aside.

Cook frozen spi