Next came time to make the crespelles. Basically, they are like a crepe, or a very thin pancake. The batter was super-smooth and each crespelle was made out of 2 tablespoons of the batter. Quick and easy, but making about 16 of them (one at a time) took a bit of time. Fortunately, if I ever served them to company, they can be made in advance.
The recipe called for another sauce, a Bechamel sauce (looks better when the accent mark is over the first "e" like it is supposed to be!). It is a basic white sauce that is combined with the meat sauce for the filling and the topping. It made the meat sauce creamy.