Crepe Batter:
1 cup all purpose flour
1 tablespoon sugar
1-1/2 cups milk
3 eggs

Crepe Filling:
2 - 3 tablespoons olive oil
1 small onion ~ coarsely chopped
2 cloves of garlic - minced
1 — 10 ounce package frozen chopped spinach - defrosted and squeezed dry
10 ounces whole milk ricotta (about 1-1/4 cups)
8 ounces Gruyere cheese - grated
Pinch of nutmeg
16 slices baked ham (6 to 7 inch rounds)

For the Crepes:
In a medium mixing bowl or in the jar of a blender, combine the flour and sugar. Add the milk, and eggs and mix well. Refrigerate the batter for 1 hour.
For the Filling:
Heat oil in medium skillet over medium-high heat. Add onion and garlic; sauté until softened, 2 to 3 minutes. Transfer mixture to medium bowl; add spinach, ricotta, 2 cups Gruyere, and nutmeg as well as salt and pepper to taste; set aside. Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes.
To Assemble:
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease two 13-by-9-inch baking dishes. Working one at a time, place one ham slice on a crepe; spoon 3 tablespoons filling over ham, then fold as desired. Place in prepared baking pan; top with remaining cheese; cover with foil. Bake until heated through, about 15 minutes. Serve immediately.