Firstly, prepare the crepes. Break the egg in a deep bowl. Put milk onto and mix well. Then, add flour, oil and salt. Beat until smooth consistency. Apply the oil into a medium sized pan. Heat the pan. Get a scoop of the mixture. Pour into the pan. Cook both sides over medium heat for 1-2 minutes, turning over with spatula.
On the other hand, wash the spinach. Finely chop. Then Put the olive oil into a large saucepan. Add finely chopped onion onto. Saute for 3-4 minutes. Put the chopped spinach. Add salt and pepper, and cook until water is absorbed.
For Bechamel Sauce; put butter into a small saucepan. Melt the butter gently. Add flour in the saucepan. Cook with stirring a wooden spoon or mini whisk 1 minute. Then, pour milk little by little onto. Whisk the milk into the flour until it is completely smooth. Bring to a boil. Cook 2-3 minutes stirring constantly. Sprinkle with salt and black pepper. Then remove from heat.
Put the crepes onto a clean surface and put the spinach mixture in the middle of crepes. Cover the crepe and turn over.
Put spinach crepes into the ovenware. Pour 2 tablespoons bechamel sauce on each crepes. Finally, sprinkle grated kashar cheese on each crepes. Give a preheated 180 degree oven. Cook until cheese melts.
Then, remove the bechamel sauce spinach crepe from oven. Serve hot.
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