Gluten-free pumpkin crêpes with ricotta, mushrooms and Speck

Delicious pumpkin crêpes described as gluten-free, recipe on the blog. Make the day before. This filling also suits ordinary crêpes, also on the blog.

INGREDIENTS FOR 4 PEOPLE

8 GLUTEN-FREE PUMPKIN CRÊPES

250 g RICOTTA

350 g FROZEN MIXED MUSHROOMS

80 g SPECK

EXTRA VIRGIN OLIVE OIL

CHOPPED PARSLEY

BUTTER FOR THE DISH

SALT

PEPPER

BÉCHAMEL

30 g BUTTER

30 g GLUTEN-FREE OR RICE FLOUR

400 ml MILK

SALT

PEPPER

NUTMEG

FINISHING

GRATED PARMESAN

BUTTER KNOBS

I heat oil and garlic, add frozen mushrooms, salt and pepper and cook according to packet instructions.

I add parsley at the end.

I chop mushrooms, process Speck slices and mix both into ricotta.

I fill half of each crêpe.

I fold in half.

Then gently into triangles and arrange in a buttered dish.

I make béchamel: melt butter, add flour, hot milk, salt, pepper and nutmeg and simmer briefly. Add milk if thick.

I cover crêpes with béchamel, Parmesan and butter knobs.

I bake at 180°C for about 30 minutes until coloured.