Time: 1 ora e 20 minuti + tempo di riposo
Difficulty: Media

Ingredients for 8 people:
For crepes:
250 g of fine corn flour allowed
5 dl of skimmed milk
2 eggs
80-100 g of butter for the pan
For the stuffing:
500 g of spinach
1 shallot
400 g of cow's milk ricotta
2 eggs
150 g of Grana Padano D.O.P. grated
extra virgin olive oil
fine salt
ground black pepper
nutmeg
butter for the pan
For the bechamel sauce:
1 l of whole milk
30 g of butter
30 g of fine rice flour allowed
fine salt

Method
Prepare the batter for the crepes:
Pour 5 dl of milk into a tall, narrow jug, add the eggs and mix with the hand blender; combine, little by little, the corn flour and continue to blend, completing at the end with a pinch of salt. Pass the batter with a fine knit strainer and let it rest at room temperature for 30 minutes.
Carefully wash the spinach and remove the larger stems; Peel the shallots, chop finely and brown in a large non-stick pan with 2 tablespoons of oil; add the spinach and cook for 5-6 minutes on a high flame, stirring occasionally. At the end, add salt and let the spinach cool down in a colander.
Once cold, squeeze the spinach and mix it in a bowl with the ricotta, 80 g of Parmesan, the eggs and a grated nutmeg; mix everything together, season with salt and pepper and let it rest in the fridge for 40 minutes.
Prepare the bechamel sauce:
Heat the milk in a saucepan with a pinch of salt. In a second pan, melt the butter and add the rice flour to the rain; mix with a wooden spoon, cooking for 2 minutes. Add the hot milk, stirring constantly, and bring to a boil, cooking until a thick and creamy béchamel is obtained; if it shows lumps, at the end of cooking, filter it with a fine knit strainer.
Prepare the crepes:
Melt a small amount of butter in a small non-stick pan, then dry it with paper towel and pour a small ladle of batter; cook for 1 minute, then turn the crepe with the help of a spatula and complete the cooking of the second side. Transfer it to a tray and continue until the batter is finished, adding the pan every time.
Place the crepes on the work surface and fill each with the ricotta and spinach filling; close them to a wallet and lay them slightly overlapped in a napped pan with part of the béchamel sauce. Cover with another béchamel sauce, complete with the remaining Parmesan and, as desired, with a grated nutmeg, and cook in the hot oven at 170 ° C for about 20 minutes; Remove from oven, allow to stand for 1-2 minutes and serve.