Vegetable crêpes

INGREDIENTS FOR 8 CRÊPES, 4 PORTIONS

Lovely with your preferred vegetables, including mushrooms, artichokes or peas. Prepare a day ahead and bake when needed, ideal for celebrations.

CRÊPES

175 G FLOUR

3 EGGS

HALF A LITRE MILK

SALT

PEPPER

FILLING

1 PEPPER

1 LEEK

1 COURGETTE

1 CARROT

1 AUBERGINE

1 PUMPKIN SLICE

CHIVES

PARSLEY

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

BÉCHAMEL

50 G FLOUR

50 G BUTTER

HALF A LITRE MILK

SALT

PEPPER

NUTMEG

I blend crêpe ingredients smooth, strain if needed, rest 15 minutes and make crêpes in a lightly oiled non-stick pan.

I reserve, or refrigerate if made the previous day.

I slice or dice vegetables.

I cook separately in oil to keep crisp, starting with aubergines and adding oil after each batch.

Then carrots and pumpkin.

Courgettes and leek.

Peppers.

I combine vegetables with salt, pepper, chives and parsley in a bowl.

I fill half each crêpe and sprinkle Parmigiano.

I fold in half then triangles on buttered parchment on a tray.

I make classic béchamel: melt butter, add flour, whisk in hot milk, salt, pepper and nutmeg and cook about 10 minutes.

I cover crêpes with béchamel, plenty of Parmigiano and melted butter.

I bake at 180°C for about 15/20 minutes until golden and crusty.

Individual portions work too: delicious, relatively light and flavoursome.