For the crepes:
- 3 eggs
- 1 teaspoon of sugar
- 1/2 teaspoon salt
- 1 cup of milk
- 1 cup flour
- 30 grams of melted butter
- 1/2 cup warm water
For the stuffing:
- 1 onion
- 250-300 grams of spinach
- 1-2 cloves of garlic
- 250 grams of spreadable cheese
For the béchamel:
- 3 tablespoons butter
- 2 tablespoons of flour
- 2 cups of milk
- Salt, nutmeg
- 60 grams of grated cheese
Instructions:
- Start by preparing the crepes. In a large bowl, mix the eggs, sugar, salt, milk, flour and melted butter until smooth. Add warm water if necessary to adjust the consistency. Cook the crepes in a hot, lightly greased pan. Set aside.
- To prepare the filling, finely chop the onion and garlic. Brown them in a pan with a little oil until they are tender. Add the washed and dried spinach and cook until wilted. Then stir in the cream cheese until it is well melted. Set aside.
- Preheat the oven to 180°C.
- Prepare the béchamel by melting the butter in a saucepan over medium heat. Add the flour and mix for a few minutes until you obtain a homogeneous mixture. Gradually pour in the milk, stirring continuously until the sauce thickens. Season with salt and nutmeg to taste.
- In a baking pan, spread a thin layer of béchamel on the bottom. Take each crepe, fill it with the spinach and spreadable cheese mixture, then roll it up. Place the rolled crepes in the pan and cover them with the rest of the béchamel. Sprinkle generously with grated cheese on the surface.
- Bake the gratin for about 20 minutes, or until the cheese is golden and the sauce is piping hot. Once cooked, remove from the oven and let rest a few minutes before serving.
Enjoy your meal!