Crespelle with Taleggio, Spinach and Mushrooms

Instructions

1. Let's start by making the batter for the crespelle (unless, to speed up, you want to get the pre-made ones!)
2. To be quick, add the eggs to a food processor with blades on. Turn on and add the flour (1 tbsp at time) until you see the batter sticking onto the blades, with a quite dense consistency.
3. Slowly start adding the milk. You want the batter to be fairly liquid.
4. Let's make the crespelle now.
5. On a pan, heat up some butter.
6. Add the crespelle batter, just enough to cover the pan base with a thin layer.
7. Cook on medium heat until the edges get slightly browned and you can easily detach the crespella from the pan.
8. Flip it over and cook onto the other side, not too much so that they can stay soft and fold easily. 
9. Repeat until you cook all the crespelle.
10. Let's make the bechamel sauce now.
11. To a small pot, add the flour and butter and cook on low heat to make the roux.
12. Once the butter is melted and incorporated into the flour, slowly start adding the milk while stirring (ideally with a whisk to prevent lumps).
13. As you keep cooking it, you will notice it will get more dense (because of the flour). Keep adding the milk as it gets dense.
14. Once you added all the milk, add the flavorings (salt pepper and nutmeg), stir and taste to adjust the flavor.
15. Keep cooking until you get to the desired density (you want a quite thick sauce).
16. Set aside.
17. Now let's cook the mushrooms and boil the spinach.
18. For the spinach, add about 1cm water to a pot, then once it starts boiling, add your spinach and stir frequently to ensure even cooking.
19. Boil for about 5 minutes then drain them very well.
20. For the mushrooms, slice them up and add them to a pan with some olive oil.
21. Cook stirring frequently on medium heat until they are reduced in size and cooked. Add a pinch of salt and pepper.
22. Now let's assemble the dish!
23. Add some spinach mushrooms and taleggio to half of each crespella, then fold it onto itself. 
24. Turn the grill setting of your oven on.
25. Place them on a baking tray, slightly overlapping. Cover generously with the bechamel sauce and eventually some extra cheese on top.
26. As everything is pre-cooked, just place the dish in the oven with the grill setting to warm it up and to get a nice, golden crust on top.
27. Take them out, let them cool off for a few minutes, then enjoy!