Chicken Crepes with Ricotta Parmesan and Spinach with Parmesan Bechamel

Ingredients

• Crepes
• 4 eggs
• 3 tablespoons melted butter
• 2 cups milk
• 1 1/2 cups flour
• 1/2 teaspoon sugar
• Pinch salt
• Crepe Filling and Parmesan Bechamel
• 1 tablespoon olive oil
• 1/2 onion, chopped finely
• 1 garlic clove, crushed
• 1/2 bag fresh spinach, washed
• 1 cup ricotta cheese
• 2 cups chopped chicken (rotisserie or leftover)
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup fontina cheese, grated
• 3 tablespoons fresh basil, chopped (or 1 1/2 TB dried)
• 2 teaspoons fresh thyme (or 1 tsp dried)
• 1/2 zest of 1/2 lemon
• 2 teaspoons kosher salt
• 1/2 teaspoon white pepper
• 1 egg, beaten
• 4 tablespoons flour
• 4 tablespoons butter
• 2 cups warm milk
• 1/2 cup parmesan cheese, grated
• 1/2 cup asiago or mozzarella cheese
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1 tablespoon paprika

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