Squid crepes

Preparation:

Preparation: Shell the 2 eggs in a bowl, add salt, then add the flour and dilute with the cold milk and the melted butter; flavor with nutmeg and a little chopped parsley, then mix. Heat the pan, greased with butter, then pour a ladleful of the mixture and form a thin omelette; cook it on both sides and place it on a plate, continuing until the mixture is used up. Clean the squids, then mince half a clove of garlic with the leaves of a sprig of parsley; put 2 tablespoons of olive oil in a pan and fry the minced meat, then add the baby squid. Salt and pepper and lower the heat, wet the squids with half a glass of wine and let about half of it evaporate. Prepare the béchamel with the indicated ingredients. Add a spoonful of flour to the squids, then add about 1\3 of the prepared béchamel and 2 egg yolks. Let the mixture cool, then spread the crepes on the table and, on each one, place a twelfth of the preparation; fold in half and arrange them in a buttered baking dish, overlapping them slightly. Coat them with the béchamel and drizzle them with the melted butter. Pass the preparation in the oven at 200 degrees for about 15 minutes and then serve it.