MIX 1/2 cup of the flour and the salt in medium bowl. Add 1/2 cup of the milk, the eggs and 1 Tbsp. melted butter; beat with wire whisk until well blended. Let stand 30 min. Heat lightly greased 8-inch skillet on medium heat. For each crepe, pour 2 Tbsp. of the batter into skillet. Cook on one side only until lightly browned. Repeat with remaining batter.
PREHEAT oven to 350°F. Melt 1/4 cup butter in medium saucepan on low heat. Stir in remaining 1/4 cup flour. Cook 2 min. or until bubbly. Gradually add remaining 1-1/2 cups milk, stirring until well blended. Increase heat to medium. Bring to boil, stirring constantly. Reduce heat to medium-low; cook until thickened, stirring constantly. Add Parmesan cheese; mix well. Remove 1 cup of the cheese sauce; place in large bowl. Add spinach and Swiss cheese; mix well. Spoon about 1/4 cup of the spinach mixture down center of each crepe; roll up. Place, seam-sides down, in 13x9-inch baking dish. Top with remaining cheese sauce; sprinkle with paprika.
BAKE 25 to 30 min. or until heated through.