Combine the eggs with a small amount of sifted flour and a pinch of salt. Then gradually pour in the hot milk and add the flour, stirring constantly with a whisk. Finally, add the vegetable oil. The batter should flow easily from the ladle.

Grease the pan once with vegetable oil and bake the crepes. I got 25 thin crepes (the diameter of the pan is 15 cm).

For the milk sauce (you can call it béchamel), you need to take a saucepan or a pot with a thick bottom. Melt the butter, add the flour, and mix well until you get a smooth paste. Then, stirring continuously, gradually pour in 500 ml of hot milk. As soon as the sauce starts to bubble, remove the saucepan from the heat. Add a pinch of nutmeg to the sauce.

Grate the hard cheese using a grater.

Mix the soft cream cheese with the chopped green onion and dill.

Spread the cream cheese mixture on the crepe, sprinkle some grated cheese on one side. Roll up the crepe.

Pour some of the sauce onto the bottom of the dish and arrange the crepe rolls on top.

Pour the remaining sauce over the crepes and sprinkle grated cheese on top.

Bake the crepes in the oven at 180°C for 30 minutes.

Serve with vegetables and greens. I added green onions and sun-dried tomatoes to my plate.