Crêpes with pumpkin, Brie and bacon
Published on 7 November 2023
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Crêpes are delicious in every form, versatile and convenient because they can be made the day before.
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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BÉCHAMEL
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Method
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I cut and clean a pumpkin.
I slice and cook it; I used an air fryer at 180°C for 30 minutes, but a normal oven is fine.
Once cooked, I remove the peel and weigh 500 g of flesh.
I melt butter, add flour, stir and gradually add hot milk. I season with salt, pepper and nutmeg and cook for around ten minutes, stirring to prevent lumps. I blend the pumpkin, add 3 tablespoons of béchamel, mix well and adjust salt and pepper.
I spread this cream on all the crêpes, add diced Brie and sprinkle with grated cheese.
I roll like cannelloni.
I arrange in a dish lined with buttered baking paper.
I cover with béchamel, plenty of grated cheese and melted butter.
Bake at 180°C for about 30 minutes until golden. For extra savoury flavour, I grilled bacon slices until crisp.
I put a bacon slice on each crêpe when serving.
Original source: https://incucinaconlilly.com/2023/11/07/crespelle-con-zucca-brie-e-bacon/