Step 1: Prepare the Crespelle Batter

Mix the batter: In a mixing bowl, whisk together the flour, eggs, milk, a pinch of salt, and olive oil (or melted butter). The batter should be smooth with no lumps.

Let it rest: Let the batter sit for about 10 minutes. This allows the gluten in the flour to relax, making the crespelle easier to cook.

Step 2: Make the Crespelle

Heat the skillet: Preheat a non-stick skillet over medium heat and lightly oil it.

Cook the crespelle: Pour a small amount of batter (about ¼ cup) into the pan, swirling it around to cover the base. Cook for about 1-2 minutes on each side until lightly golden. Repeat for the remaining batter.

Set aside: Stack the cooked crespelle on a plate and cover to keep warm.

Step 3: Prepare the Spinach Filling

Cook the spinach: Sauté the spinach in a little olive oil over medium heat until wilted. Let it cool slightly, then chop finely.

Mix the filling: In a bowl, combine the chopped spinach, ricotta, Parmesan, egg yolk, and seasonings (salt, pepper, nutmeg). Stir until well combined.

Step 4: Assemble the Crespelle

Fill the crespelle: Spoon about 2 tablespoons of the spinach filling onto each crespelle. Fold them in half, then in half again to form a triangle.

Arrange in a dish: Place the filled crespelle in a greased baking dish, slightly overlapping them.

Step 5: Make the Bechamel Sauce (Optional)

Make a roux: Melt the butter in a saucepan, then add the flour, stirring constantly for about 1 minute.

Add milk: Slowly whisk in the milk, continuing to whisk until the sauce thickens. Season with salt, pepper, and nutmeg.

Pour over crespelle: Pour the bechamel sauce over the assembled crespelle in the baking dish.

Step 6: Bake the Dish

Preheat the oven: Preheat the oven to 180°C (350°F).

Bake: Bake the crespelle for about 20-25 minutes until the top is golden and bubbly.

Rest: Let the dish stand for 5 minutes before serving.