Homemade Baked Spinach Crespelle

Ingredieants :

Crepes:
2 L of fresh milk
600 g flour
3 eggs
300 g spinach puree
½ teaspoon pepper
1 teaspoon salt
Bechamel:
1 L of fresh milk
80 g flour
80 g unsalted butter
½ tsp pepper
1 teaspoon salt
Fields:
Bechamel Sauce 300 g
100 g porcini mushrooms, chopped, sauteed
50 g fontina cheese, grated
½ teaspoon pepper
1 teaspoon salt

Method:

* Crepe: Stir the flour and eggs with spinach puree until blended.
* Pour the milk while stirring gently until smooth.
* Store in the refrigerator for 1 hour.
* Heat the omelet pan 20 cm. Make the dough into a thin omelet-omelet.
* Remove and set aside.

Bechamel:

* Stir the flour and butter until blended.
* Heat milk, add pepper and salt.
* Enter the flour mixture and butter.
* Stir over a small pie until thick and smooth.
* Add pepper and salt, stir well.
* Cool and strain.

Completion:

* Heat Bechamel sauce with cheese and mushrooms until cheese melted.
* Remove and let cool.
* Fill crepes with the batter Bechamel. Fold into quarters.
* Arrange the crepes in a heat resistant container.
* Flush with Bechamel sauce.
* Bake in a preheated oven 180 C for 20 minutes.
* Lift. Serve warm.