Instructions

For the crespelle batter, in a medium bowl, whisk together the milk, eggs, and salt until well combined.
Sift in the flour a little at a time, whisking after each addition, until the batter smooth.
Whisk in the melted butter, then cover and refrigerate the batter for at least 2 hours or up to 24 hours.
For the béchamel, melt the butter in a heavy saucepan over low heat.
Once it has completely melted and is bubbling, add the flour and mix well with a wooden spoon.
Cook for a minute or two until the flour just begins to take on some color.
Slowly start adding the milk, whisking continuously to prevent lumps from forming.
Continue to simmer until the sauce begins to thicken, stirring often.
Season with a pinch of salt, pepper and nutmeg.
Cover with a layer of plastic wrap and cool to room temperature.
To make the crespelle, first give the batter a quick stir to mix.
In a non-stick skillet add a few drops of olive oil, then wipe the skillet clean with a dry paper towel so that only a very thin film of oil remains.
When the skillet is hot, hold the skillet in one hand and 1/4 cup ladle of batter in the other.
Pour the batter into the skillet and immediately tilt the pan in a circular motion to spread the batter in an even layer across the surface.
Cook the crepe until the edges become golden brown and the underside has developed a golden color, 2–3 minutes.
Using your fingers or a thin spatula, flip the crepe and cook until the batter is fully set and begins to turn golden in color, about 30 seconds more.
Transfer the crespella to a large plate.
Repeat with the remaining batter, adding more oil to the skillet as necessary if it becomes too dry. You should have 10 crespelle by the end of this process.
If preparing the crespelle in advance, you can stack them on a plate, wrap them in plastic wrap, and store them in the refrigerator for up to 24 hours.
To make the filling, heat the olive oil in a large skillet over medium heat, then add the garlic and the spinach, cover and decrease heat to low.
Cook for 3 minutes, uncover and stir the spinach.
Continue doing this until the spinach has completely wilted.
Cool and once you can handle the spinach, squeeze all the excess liquid out until as dry as possible.
Chop the spinach with a knife, then place in a bowl.
Add the ricotta cheese, grated Pecorino, and egg and stir until well mixed.
Season with salt and pepper.
Preheat oven to 400 degrees F. To assemble the dish, spread a little béchamel across the bottom of a 9 x 13 inch ovenproof casserole dish.
Read some of the filling over each of the crepes, and either roll them up as you would cannelloni or fold in half, then in quarters as you would a handkerchief.
Arrange the crespelle in the prepared pan, slightly overlapping.
Spoon the remaining béchamel over the crespelle, drop the tomato sauce on top, then sprinkle with the grated cheese.
Bake for 10 minutes, then lower heat to 375 degrees F, and bake until the crespelle are golden brown and bubbling along the sides.