Crepe Batter:
1 cup all purpose flour
1 tablespoon sugar
1 ½ cups milk
3 eggs

Melted unsalted butter for making the crepes

Crepe Filling:
2 - 3 tablespoons olive oil
1 small onion ~ coarsely chopped
2 cloves of garlic ~ minced
1 – 10 ounce package frozen chopped spinach ~ defrosted and squeezed dry
10 ounces whole milk ricotta (about 1 ¼ cups)
8 ounces Gruyere cheese ~ grated
Pinch of nutmeg
12 slices baked ham (6 – 7 inch rounds)

Velouté Sauce – See attached recipe

For the Crepes:
In a medium mixing bowl or in the jar of a blender, combine the flour and sugar. Add the milk, and eggs and mix well. Refrigerate the batter for 1 hour.

For the Filling:
Heat oil in medium skillet over medium-high heat. Add onion and garlic; sauté until softened, 2 to 3 minutes. Transfer mixture to medium bowl; add spinach, ricotta, grated Gruyère, and nutmeg as well as salt and pepper to taste; set aside.

Meanwhile, preheat a nonstick skillet or crepe pan over medium-high heat and brush the pan with a small amount of melted butter. Remove the batter from the refrigerator. Coat the pan with about ¼ cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes. You should yield 12 crepes.

To Assemble:
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease two 13-by-9-inch baking dishes. Working one at a time, place one ham slice on a crepe; spoon 3 tablespoons filling over ham, then fold into a crepe roll. Place in prepared baking pan, seam side down; cover with foil. Bake until heated through, about 15 minutes. Pass Velouté Sauce separately to spoon over crepes as desired. Serve immediately.