Lemony Spinach Ricotta Crêpes with Parmesan Crunch

Steps

1. Make the batter first: whisk the flour and half the salt in a bowl, then whisk in the egg, milk and water until smooth. Whisk in half the melted butter. Let the batter rest 30 minutes at room temperature.
2. While the batter rests, heat the olive oil in a large skillet over medium heat. Add the garlic and cook 30 seconds until fragrant.
3. Add the spinach and cook, stirring, until wilted, about 3 minutes. Tip into a sieve, press out the liquid, cool briefly and chop. Wipe out the skillet.
4. Make the filling: in a bowl, mix the chopped spinach, ricotta, half the Parmesan, the lemon zest, nutmeg, black pepper and the remaining salt.
5. Heat an 8-inch nonstick skillet over medium heat and brush lightly with a little of the remaining melted butter. Pour in about 3 tablespoons of batter and swirl to coat the pan thinly. Cook 1 minute until the edges lift, flip, and cook 30 seconds more. Repeat to make 8 crêpes, brushing the pan with the remaining butter as needed but saving a little for the final step.
6. Spread the spinach ricotta filling over one half of each crêpe, fold in half, then in half again to make triangles.
7. Brush the skillet with the last of the butter over medium heat. Sprinkle the remaining Parmesan over the top of the folded crêpes, set them Parmesan side down in the skillet and cook 2 minutes until the cheese is golden and crisp and the filling is hot. Work in batches.
8. Scatter the basil over the crêpes and serve 2 per person while warm.