Skinny crepes

Preparation:

Preparation: Cook the spinach, squeeze it well and chop it finely, add salt, add the thinly sliced ham (preferably minced), mix in the ricotta, nutmeg and parmesan cheese. Separately prepare the crepes with eggs, flour and milk, all beaten with the blender, cook them quickly in the pan, making sure they are very thin. The shape (once cooked) must correspond to that characteristic of the cannelloni. Fill the crepes with the mixture, put them back in a large oven dish, sprinkle them with Parmesan cheese and cover them with cream, put them in the oven and brown them au gratin.