Instructions:

• Start by preparing your homemade crepes. Combine flour, eggs, milk, and a pinch of salt in a blender and blend until smooth. Let the batter rest for 30 minutes. Heat a non-stick skillet over medium heat, add a bit of oil, and pour in a ladleful of batter. Cook until the edges lift, then flip and cook for an additional minute. Repeat until all the batter is used.
• In a large mixing bowl, combine the ricotta cheese, 1 ½ cups of the mozzarella cheese, the egg, thawed spinach (squeezed dry), Parmesan Reggiano, kosher salt, and black pepper. Mix until well combined and creamy.
• Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of your baking dish. Take a crepe and fill it with a generous spoonful of the spinach and cheese mixture. Roll it up and place it seam-side down in the baking dish. Repeat until all crepes are filled and arranged in the dish.
• Once all the crepes are in the dish, pour the remaining marinara sauce over the top. Sprinkle the reserved mozzarella cheese on top for a deliciously gooey finish.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.