Crispy Gruyere-Stuffed Crepes

I found this recipe in my book: "La Cuisine".  I've never made stuffed crepes!  The recipe makes 4 servings.

Ingredients:
Crepes:
1 cup all-purpose flour
1 1/2 cup milk
2 large eggs, lightly beaten
3 Tbsp butter, 2 melted plus more for brushing
salt

Mornay Sauce:
3 Tbsp butter
3 Tbsp all-purpose flour
2 cups milk
salt and pepper
1/2 cup shredded Gruyere cheese (we used parm/mozzarella mix)

Directions:
1.  Make the crepes: In a medium bowl, whisk the flour with milk, eggs, 2 Tbsp of melted butter, and 1/2 tsp salt.  Cover and let stand for at least 1 hour.
2.  Meanwhile, make the Mornay sauce: In a small saucepan, melt the butter over medium heat.  Whisk in the flour until it starts foaming.  Whisk in the milk.  Season with salt and pepper.  Bring to boil, whisking, then reduce the heat to very low and cook for 10 mintes.  Removed the pan from the heat and whisk in 1/4 cup cheese.
3.  Lightly brush a 7-inch skillet with melted butter and heat over medium heat.  Whisk the batter and add about 2 Tbsp to the skillet, swirling to coat the bottom.  Cook until the edge begins to brown, about 30 seconds.  Flip using a thin-bladed spatula and cook for 20 seconds.  Slide onto a plate and repeat with the remaining batter, stacking the crepes as they're cooked.
4.  Preheat the oven to 400F.  Lightly brush the bottom of a large gratin dish with butter.  Spread about  Tbsp of filling over each crepe and roll up.  Arrange the crepes in the gratin dish.  Sprinkle with the remaining 1/4 cup of cheese and dot the top with the remaining 1 Tbsp butter.  Bake until the filling is hot and cheese is melts, 15 to 20 minutes.  Serve right away.

Jason and Beth's Rating: 6/10

Nutrition (3 crepes):
465 calories
25g fat (15g saturated)
180mg cholesterol
300mg sodium
42g carbohydrates
1g fiber
12g sugar
18g protein