Crêpes Florentine (Italian)

Fluffy homemade crêpe batter filled with fresh spinach, Swiss chard, tomatoes, feta cheese and topped with a béchamel sauce. For best results, refrigerate crêpe batter overnight.

Crêpe Batter:
2 eggs
1 cup all-purpose flour, unbleached
1¼ cup milk
1 tsp. sugar
½ tsp. sea salt
1 Tbsp. salted butter, melted

Béchamel Sauce:
1 cup 2% milk
¾ cup 35% cream
⅛ cup salted butter
½ tsp Dijon mustard
1 clove garlic, finely chopped
⅛ cup all-purpose flour, unbleached

Crêpe Florentine:
1-2 tomatoes, chopped (8 Tbsp.)
4 eggs
1 cup Swiss cheese, grated
2 cup fresh spinach
½ onion, thinly sliced
8 Tbsp. feta cheese, crumbled
garlic powder
oregano
sea salt

For the Crêpe Batter:
In a medium bowl, whisk eggs until frothy. While whisking, alternate additions of flour and milk until fully combined. Whisk in sugar, salt, and melted butter. Cover and refrigerate overnight.

For the Béchamel Sauce:
In a double-boiler, bring water to boil. While you wait, melt ¼ cup salted butter over medium heat in a heavy-bottomed pot.

Add Dijon mustard and garlic; stir and cook until garlic starts to soften but does not brown. While stirring, add flour to make a roux. Add milk and cream to the top of the double-boiler to heat; be careful that milk and cream doesn’t boil.

Stir milk mixture into the roux and stir for 1-2 minutes, or until bubbles start to appear. Keep béchamel sauce warm over low heat until assembly.

For the Crêpe Florentine:
Toss chopped tomatoes with a pinch each of garlic powder, oregano, and salt. Preheat oil in a 12" pan; ladle crêpe batter into the pan and cook over medium heat for 2 minutes.

With a spatula, flip crêpe; crack an egg over the crêpe and distribute evenly over the crêpe with a fork.

Spread ¼ cup of grated Swiss cheese over half of the crêpe; top the Swiss cheese with ¼ cup spinach, ¼ of the onion, 2 tablespoons of crumbled feta, and 2 Tbsp. of tomato.

Continue cooking crêpe until egg is no longer runny; once egg is solid, fold the half with the ingredients over the empty half of the crêpe to close and continue cooking for 2 minutes, or until spinach wilts.

Fold in crêpe half again and place crêpe on a plate.

Lift one quarter of the crêpe and spoon heated béchamel sauce into the crepe; drizzle an additional ¼ cup of heated béchamel sauce on top of the crêpe. Repeat.

Garnish crêpe with parsley and serve.