For the crepes:
- 1 cup milk
- 1 egg
- 5 Tbs. all-purpose flour
- 1/4 cup buckwheat flour
- 1/2 tsp. salt
- 1/2 tsp. canola oil
- 8 tsp. unsalted butter
For the filling:
- 2 cups creamed spinach
- 2 hard-cooked eggs, chopped
- 1 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
- Freshly grated nutmeg, to taste
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes more. Transfer the crepe to a plate and cover. Repeat to make 8 crepes.
Preheat an oven to 400ºF. Line a baking sheet with parchment paper.
To make the filling, in a bowl, combine the creamed spinach, eggs, 1/2 cup of the cheese, salt, pepper and nutmeg. To assemble, lay a crepe flat, spread 1/4 cup of the filling over the crepe and fold into quarters. Transfer to the prepared baking sheet. Repeat with the remaining crepes and filling. Sprinkle the crepes with the remaining 1/2 cup cheese. Bake until the crepes are warmed through and the cheese is golden, about 15 minutes. Serve immediately.