Method:

• For the crespelle: melt the butter and cool slightly. Lightly beat the egg with a whisk, then add the milk and a pinch of salt.Slowly mix in the flour until lump free. Add the melted butter, mix again, cover with cling film and refrigerate while you prepare the tomato sauce and filling.
• For the sauce: warm the oil over low-medium heat, add the onion and season. Cook for 4-5 minutes then add the passata, partially cover and cook for about 20 minutes over low-medium heat, stirring occasionally. Once ready, tear in 2-3 basil leaves and stir.
• For the filling: wash and wilt the spinach for 2-3 minutes in little or no water, then drain, run under cold water and squeeze all the water out. Roughly chop and mix with the ricotta, parmesan, nutmeg, salt & pepper.
• For the crespelle: in a non-stick crepe/frying pan, melt a small knob of butter and add half a ladle of the chilled batter. Spread thinly over the pan, cook for a minute then flip over and cook the other side. Remove and set aside on a plate. Repeat with the rest of the mixture. You should get 4 to 6, depending on the size of your pan and the thickness of your pancakes.
• Preheat the oven to 200°C fan.
• Spread each crespella with 2 generous tablespoons of filling, then fold in half then half again to form a triangle. Keep any remaining spinach mixture to decorate the top before baking.
• In a 30 x 25cm oven dish, pour half the double cream mixed with a tablespoon of tomato sauce, then arrange the crespelle on top, in one layer. They can overlap slightly. Top with the tomato sauce and remaining double cream plus dollops of any leftover of ricotta and spinach mixture. Sprinkle with grated cheese and bake for 15-18 minutes. Garnish with fresh basil and serve hot or warm.
   

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