Directions:

• To make the crèpe batter: Add the milk, water, and eggs to a bowl and blend with a hand-held mixer for about 1 minute. Sift the flour on top and gently stir it into the batter. Add the melted butter and mix briefly on high. Add the herbs, salt, and pepper. Let the crèpe batter sit for at least 30 minutes, and up to 6 hours, covered and refrigerated.
• Very lightly grease a heavy 8-inch skillet or crèpe pan over low heat. (The best way to grease the pan is to use a pastry brush so there is only a light coating.) Add about ¼ cup batter to the hot pan, immediately swirling the batter around the bottom of the pan so it creates a thin, even pancake. Cook the crèpe for about 45 seconds, loosening with a spatula. Gently flip the crèpe and cook for another 45 seconds. Use the spatula to loosen the crèpe and transfer to a plate. Repeat to use up all the batter. You can make crèpes ahead of time, and layer them on a plate. You should have 6 crèpes.
• To prepare the onion topping: In a large skillet heat the oil over low heat. Add the onions and let cook, stirring, for about 10 minutes, or until a golden brown color. Add salt and pepper and the red pepper and cook another 8 minutes. Set aside.
• To prepare the filling: in a large skillet heat the olive oil. Add the spinach and cook, stirring for about 3 minutes. Add the salt, pepper, and nutmeg and stir well. Add the cream and let cook about 5 minutes, or until slightly thickened. Set aside.
• Preheat the oven to 350 degrees.
• Place the crèpes on a work surface. Divide the spinach between the 6 crèpes and top the spinach with the slices of Brie. Roll each crèpe into a plump, cigar-like shape roll and place in a broiler pan or gratin dish, seam side down. Divide the onion/pepper topping over the crepes and bake on the middle shelf for 10 minutes or until hot and the Brie is melted and bubbling.
• Serves 6.