Crêpes with courgettes, leek and pancetta

I make the batter in the usual way, mixing the sifted flour with milk and melted butter, then adding eggs, salt and pepper. I whisk well to remove any lumps. It should be smooth; if not, pass it through a sieve. I cover it and let it rest for half an hour.

FILLING

I wash and thinly slice the leek, then fry gently in a pan with a splash of oil and the pancetta.

After 5 minutes I add the courgettes, sliced with a mandoline, and cook until done but still a little crisp. I season with salt and pepper, add chopped parsley, turn off the heat and leave to cool.

I make the crêpes: I grease a small non-stick crêpe pan with a little butter and pour in 2 small ladlefuls of batter. I swirl the pan to spread it evenly and wait until bubbles start to appear.

I turn it with a spatula.

I make them all. I got 7 because I like them thin, or you can make 6 slightly thicker ones.

I fill them with the courgettes and add pieces of cheese.

I fold in the 4 sides.

I close them into parcels and place them on a tray lined with buttered baking parchment. I brush the parcels with butter too. You can now add béchamel if you like.

I sprinkle with grated Parmesan and bake at 180°C for about half an hour, until golden.

I serve straight away.