Pumpkin crêpes filled with pumpkin, leeks and Gorgonzola

Pumpkin in both batter and filling makes a distinctive recipe. Make crêpes the day before and fill when needed.

INGREDIENTS FOR 4

8 CRÊPES, FIND BLOG RECIPE PUMPKIN CRÊPES, BASIC BATTER

500 G CLEANED RAW PUMPKIN

150 G LEEK

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

BÉCHAMEL

50 G BUTTER

50 G ITALIAN 00 FLOUR

HALF A LITRE MILK

NUTMEG

100 G GORGONZOLA

50 G GRANA PADANO OR PARMIGIANO

BUTTER AND PARMIGIANO TO FINISH

I peel, deseed and dice pumpkin and weigh 500 grams.

I slice leek.

I sauté leek in extra virgin olive oil.

I add pumpkin, salt, pepper and water if needed, cooking without making mushy.

I cool and make classic béchamel: melt butter, stir flour briefly, add hot milk, salt, pepper and nutmeg, boil and stir about ten minutes until smooth.

I add diced Gorgonzola.

I stir in Parmigiano and cool slightly.

I arrange crêpes made the previous day and refrigerated, spread cheese cream and reserve some for topping.

I add pumpkin and leeks and a little Parmigiano.

I roll and arrange in a buttered parchment-lined dish.

I cover with reserved sauce, Parmigiano and melted butter and bake at 180°C for 15 minutes or until golden.