Homemade Baked Spinach Crespelle

Pasta shaped crepe is rather rare. Usually made ​​fresh, stuffed mushrooms and cheese batter and smothered in a savory bechamel sauce smooth. Hmmm .... delicious stroking the tongue!

ingredients:
crepes:
2 L of fresh milk
600 g flour
3 eggs
300 g spinach puree
1/2 teaspoon pepper
1 tsp salt

bechamel:
1 L of fresh milk
80 g flour
80 g unsalted butter
1/2 tsp pepper
1 tsp salt
stuffing:
300 g bechamel sauce
100 g porcini mushrooms, chopped, sautéed
50 g fontina cheese, grated
1/2 teaspoon pepper
1 tsp salt

How to Make:
Crepe:
Stir flour and eggs with spinach puree until smooth.
Pour milk slowly while stirring until smooth.
Store in the refrigerator for 1 hour.
Heat a pan with 20 cm. Create a fried-dough into a thin omelet.
Remove and set aside.
bechamel:
Stir the flour and butter until blended.
Heat the milk, add pepper and salt.
Enter the flour and butter mixture.
Stir over a small pie until thick and smooth.
Add pepper and salt, mix well.
Cool and strain.

completion:
Heat a bechamel sauce with cheese and mushrooms until the cheese melted.
Remove and let cool.
Fill crepes with bechamel dough. Fold into four sections.
Arrange crepes in a heat resistant container.
Flush with bechamel sauce.
Bake in a 180 C oven for 20 minutes.
Lift. Serve warm.
Serving for 4 servings.