Mix flour, salt, paprika, ginger and celery seed together in bowl.
Whisk in eggs until throughly blended.
Add beer and whisk again.
Stir in 3 tbsp (45 ml) melted butter.
Pass batter through medium-fine sieve (holes must be large enough for celery seed) into clean bowl.
Pour in milk and mix well.
Refrigerate 2 hours uncovered.
Remove batter from refrigerator and mix well.
If too thick, add a bit of milk.
Spread small amount of butter on crepe pan with paper towel.
Place pan over medium-high heat and when butter heats wipe off excess with paper towel.
Pour small ladle of batter on tilted crepe pan and rotate to completely coat bottom.
Allow excess batter to drip back into bowl.
Cook crepe over medium-high heat until brown €” about 1 minute.
Then using long spatula knife turn crepe over and cook other side about the same time.
After each crepe, wipe pan with lightly buttered paper towel.
Adjust heat as necessary to maintain an even temperature for all the crepes.
Set cooked crepes aside.
Steam spinach 3 minutes.
Squeeze out excess liquid by pressing with spoon.
Blend 2 minutes in food processor.
Add Parmesan cheese and blend 1 minute; season well.
Add olive oil through top in food processor while it is mixing.
Correct seasoning and add nutmeg.
Lay desired amount of crepes flat on cutting board.
Spread pureed spinach over each crepe but keep some filling for decoration.
Roll crepes and place on cookie sheet.
Sprinkle with Romano cheese and 1 tbsp (15 ml) melted butter.
Broil several minutes in oven.
Decorate crepes with reserved spinach filling.