Prepare a dough from the flour, eggs, softened butter and milk, add a little more flavor with salt and let sit for at least half an hour. Later again stir briefly.
Squeeze the blanched spinach (or nettles), chop it coarsely and prepare a homogeneous mixture with the ricotta, eggs and parmesan. Season heartily with salt, pepper and nutmeg (freshly grated). Let the mixture rest for a good half hour.
In the meantime, in a non-stick frying pan (24 cm), gradually bake the crêpes. Then brush the finished crêpes with the filling, roll them up and place them in a buttered gratin dish.
Make a béchamel sauce with milk, butter, flour, salt and pepper and pour it over the crêpes, then sprinkle with Parmesan cheese.
Mix the paradeis pulp with the red wine and spread dabs of this amount evenly over the crêpes as a garnish. Preheat the oven to 175 degrees and bake for about 25 minutes.
After serving, refine with fresh pepper from the mill.
Serve: Serve with a leaf salad with a spicy salad dressing and a strong red wine.
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?