Prepare the Pancakes: In a mixing bowl, whisk together eggs, sugar, salt, milk, and flour until smooth.

Stir in melted butter and warm water to form a thin batter.

Heat a non-stick pan over medium heat and lightly grease it.

Pour a ladleful of batter onto the pan, swirling it to spread evenly. Cook until golden, then flip and cook the other side. Repeat to make several pancakes.

Make the Filling: Heat oil in a pan and sauté chopped onion until translucent.

Add minced garlic and cook for a minute. Add chopped spinach and cook until wilted.

Remove from heat, let it cool slightly, and stir in cream cheese until well combined.

Preheat and Prepare the Oven: Preheat your oven to 180°C (350°F).

Prepare the Béchamel Sauce: Melt butter in a saucepan over medium heat. Add flour and cook until it forms a paste.

Gradually pour in milk while whisking continuously until the sauce thickens. Season with salt and nutmeg.

Assemble the Dish: Place a spoonful of spinach and cream cheese filling onto each pancake and roll it up. Arrange them in a baking dish.

Pour the prepared béchamel sauce over the stuffed pancakes, ensuring they are evenly coated.

Sprinkle grated cheese on top.

Bake: Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.

Serve: Garnish with fresh herbs if desired.