Green crêpes with pumpkin, spinach, ricotta and lettuce cream

An old La Cucina Italiana recipe. If you love pumpkin, this is wonderful. Several stages, but split the work over two sessions.
It will impress your guests!
INGREDIENTS
8 SPINACH CRÊPES (see the basic blog recipe), made with:
200 g flour
50 g boiled, squeezed spinach
3 eggs
400 g milk
Salt
FILLING
600 g pumpkin flesh
200 g ricotta
150 g boiled, finely chopped spinach
Half an onion
1 bay leaf
2/3 tablespoons Grana
Salt, pepper
2 ladles vegetable stock
Extra virgin olive oil
LETTUCE SAUCE
300 g prepared lettuce
300 g milk
1 bay leaf
Half an onion
1 teaspoon cornflour
Extra virgin olive oil
Salt
Butter and Parmigiano for finishing in the tray
I make the crêpes conventionally; if made the day before, refrigerate under cling film.

I peel and chop pumpkin and put in a pan with chopped onion, oil and bay leaf.

I sauté a few minutes, add chopped spinach and 2 ladles stock.

I stew until pumpkin is tender, mash lightly, cool and remove bay leaf.

Once cold, I add ricotta, Parmigiano, salt and pepper.

I combine well.
If not filling immediately, refrigerate the covered filling.

I divide and spread filling over the crêpes.

I roll them.

I cut each into two or three pieces.

I line a tray with parchment, generously brush with butter, add crêpes, brush all over with butter and sprinkle with Parmigiano. I covered with foil and refrigerated until the next day.

I prepare lettuce sauce, washing and cutting lettuce into strips.

I sauté chopped onion in a pan with oil and bay leaf.

I soften lettuce, add milk and a teaspoon cornflour dissolved in a small amount of cold water.

I simmer for 5 minutes, transfer to the blender jug, remove bay leaf, blend and add salt and pepper.

I return the sauce to a small pan and thicken for a few more minutes.

I bake the crêpes at 200°C for 15 minutes.
To serve, I spoon hot sauce onto the plate and add two crêpe pieces, ground pepper if liked and a drizzle of oil.