Mix the pancake batter

Butter two pans and heat to medium high (it will go much quicker than using just one pan..)

Use a ladle to add just enough batter to cover the pan after tilting it, fry on rather high temperature for a few seconds then flip and fry a couple of more seconds on the other side. The pancake only need to firm up and get some light brown coloring

Stack the pancakes on a plate until they are all done, then set aside while you prepare the rest. You can of course also use leftover pancakes for these crêpes

Heat up the oven to 250°C (480°F)

Chop the spinach, then fry in some butter in one of the pancake pans

Mix spinach with the remaining ingredients of the filling, then set aside

Melt the butter in one of the frying pans, then mix with the flour before adding the milk

Bring the sauce to a boil and let it simmer for around 3 min while stirring

Spice with salt and pour into an oven proof form that can fit around 10 crêpes

Add a heaping tablespoon of filling to a pancake and spread it out evenly

Fold in the sides a little, then roll it together. Place in the oven form and repeat for the remaining crêpes (should be sufficient for 10 crêpes)

Sprinkle the parmesan over the pancakes and bake for 10 min in the oven

Meanwhile crêpes are baking you can add all ingredients of the tomato sauce in a small pot and boil for around 10 min before adding salt and sugar to taste.

Serve crêpes hot with the tomato sauce and add a few leaves of fresh basil as decoration