Baked Spinach Ricotta Crêpes in Marinara

Steps

1. Make the batter first: whisk the flour and salt in a bowl, then whisk in the eggs, milk and water until smooth. Stir in half of the melted butter, saving the remaining half for the pan. Let the batter rest 15 minutes while you make the filling.
2. Heat the olive oil in a 10-inch skillet with a lid over medium heat. Cook the onion 4 minutes until soft, add the garlic for 30 seconds, then add the spinach and cook until wilted and any liquid evaporates, about 3 minutes.
3. Scrape the spinach mixture into a bowl, let it cool a few minutes, then stir in the ricotta, nutmeg and black pepper. Wipe out the skillet.
4. Heat the wiped skillet over medium heat and brush it lightly with some of the remaining melted butter. Pour in about 1/8 of the batter, swirl to coat thinly, and cook 1 minute until the edges lift; flip and cook 30 seconds. Repeat with the rest of the batter, brushing with the rest of the remaining butter as needed, to make 8 crêpes.
5. Take the skillet off the heat and spread half of the marinara sauce over the bottom. Spoon the spinach-ricotta filling down the center of each crêpe, roll up, and set seam side down in the marinara sauce.
6. Spoon the remaining half of the marinara sauce over the crêpes and scatter the mozzarella on top. Cover and cook over medium-low heat 10 to 12 minutes until the sauce bubbles and the cheese melts.
7. Sprinkle with the basil and serve 2 crêpes per person.