Buckwheat crêpes with broccoli and Fontina

A lengthy recipe with lovely results. Split the work: make crêpes one day and fill the next. The basic buckwheat crêpe recipe is separately on the blog. I used a square pan; a round pan makes 12 crêpes. The flavour resembles pizzoccheri.
INGREDIENTS FOR 6
Basic crêpes, see blog recipe
FILLING
800 g boiled or steamed broccoli
200 g Fontina
50 g Parmigiano
5 tablespoons béchamel from the total
Extra virgin olive oil
Chilli
Salt
BÉCHAMEL
50 g butter
50 g flour
500/700 ml whole milk
Salt
Pepper
Nutmeg
Grated Parmigiano and butter to brown
I steam broccoli, or boil in salted water.I finely chop it.I sauté with extra virgin olive oil and chilli, adjust salt and cook until dry.I cool in a bowl and add coarsely grated Fontina and Parmigiano.I make classic béchamel: melt butter, add flour then milk, salt, pepper and nutmeg, stirring without lumps. Cook about ten minutes and add 2 tablespoons Parmigiano. I used more milk for a softer sauce.I mix 4/5 tablespoons béchamel into broccoli.I fill and roll the crêpes.I butter the dishes, put béchamel on the base and arrange crêpes.I cover with béchamel, loosening with milk if thick, scatter with Parmigiano and plenty of butter knobs, and bake at 180°C for about 20 minutes until golden.Melted cheese makes them soft and creamy.