Baked spinach and ricotta crêpes (Crespelle alla fiorentina)

1. For the crêpe batter, whisk the eggs with the flour, milk, salt and 10 g melted butter until smooth and rest for 20 minutes; grease a small frying pan thinly with the remaining butter and make 12 thin crêpes.

2. Wilt the spinach in a pan with a little water for 2-3 minutes, drain, squeeze out well and chop finely, then mix with the ricotta, parmesan, nutmeg, salt and pepper.

3. For the béchamel, melt the butter, stir in the flour and cook for 1 minute, then gradually add the cold milk, whisking constantly, and simmer for 5 minutes until thick and creamy; season with nutmeg and salt.

4. Preheat the oven to 200 °C; spread a few spoonfuls of béchamel over the base of an ovenproof dish.

5. Spread 2 tablespoons of filling on each crêpe, fold into quarters (or roll up) and arrange snugly side by side in the dish; cover with the remaining béchamel, drizzle the passata over by the spoonful and sprinkle with parmesan.

6. Bake for 20-25 minutes until golden and bubbling, then rest for 5 minutes before serving.

Tip: You can make it ahead: keep the covered dish in the fridge for a day and just give it 10 minutes longer in the oven.