For the crepes: In a bowl whisk together all the ingredients to form a smooth, thin batter. Refrigerate for at least 30 minutes before proceeding.

Heat a small skillet or crepe pan and when hot, brush lightly with butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook the second side until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter.

For the filling: In a large saute pan over medium heat cook the spinach, leeks and garlic until the spinach has wilted and the leeks and garlic are fragrant and tender. Squeeze the mixture to extract any remaining moisture, then coarsely chop. In a bowl combine the spinach, ricotta, Parmesan, eggs, salt, pepper and nutmeg, and stir to thoroughly combine. Fold in  half of the jumbo lump crabmeat and set aside.

Yield: 2 1/2 cups

Assembly: Preheat the oven to 375°F. Lightly butter a 1 1/2 quart casserole dish.

Divide the spinach filling evenly among the crepes (using about 1/3 cup filling for each). Roll the crepes up around the filling and place in the buttered dish. Set aside while preparing the sauce.

For the béchamel sauce: In a saucepan melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the heat and season with salt, pepper and nutmeg.

Yield: 2 cups

To finish: Pour the béchamel over the crepes add the remaining crabmeat to the top of the crepes and bake for 20 minutes, until lightly browned on top. Serve hot, with a little tomato sauce spooned over the top of each serving.

Yield: 8 first-course servings