Crepes Florentine Style

12 crepes 6-8 inches in diameter
1 pound ricotta cheese
1 pound spinach
1 egg yolk
1/2 cup grated parmesan cheese
1 cup beshamel sauce
3 tablespoons butter
salt, pepper, nutmeg

Preheat oven to 450 degrees.

Steam the spinach and drain. Put the spinach, ricotta, egg yolk, half of the parmesan cheese, nutmeg, salt, and pepper into a bowl and mix well. Place some of the mix onto the center of a crepe and spread. Fold the crepe over itself twice. Repeat for each crepe. Butter an oven pan, coat each crepe with beshamel and place the crepes into the pan. Sprinkle the remaining parmesan cheese over the top. Add some bits of butter, and place in the oven until done.