Crêpes with vegetables and langoustines

With this recipe, I took part in Casa Alice's Attenti al Cuoco programme.
Recorded at SKY's Rome studios, it inspired me, with my son Alessandro's support, to start my cooking blog.
The challenge was open to professional and amateur cooks like me.
Besides the lovely experience and warm welcome, I was pleased to be among the most-voted recipes online.
At the end, I show photos from the SKY recording with the crew and director Giampaolo Trombetti.
INGREDIENTS FOR 6 PEOPLE
CRÊPES (24, EACH 10 CM)
120 g flour
2 eggs
30 g butter
250 g milk
Salt, pepper
FILLING
500 g béchamel
300 g leeks
300 g button mushrooms
300 g carrots
200 g celery
30 g butter
A sprig of thyme
Half a glass white wine
Salt, pepper
24 prawn tails (frozen are fine)
Grated Parmigiano
Butter
I prepare the crêpes, mixing the flour, eggs and a pinch of salt.

I add the milk and whisk out any lumps.

I add the butter, melted in the crêpe pan and cooled.

Once smooth, I cover the batter and rest for thirty minutes.
You can make the crêpes the day before and refrigerate, covered with cling film.

I heat the already buttered pan and add a generous tablespoon batter.

I cook on one side, then the other.

I use two identical pans to speed things up.

I make them all and lay them on a tea towel.

I wash and thinly slice all the vegetables.

I sauté them over a high heat in melted butter.

I add salt and pepper.

I clean and devein the tails and cut into small pieces, keeping 6 whole.

I add them to the vegetables, deglaze with white wine and add the thyme leaves.

Once the cooking liquid has partly evaporated, I add traditionally prepared béchamel (see the basic recipes section on the blog).

I mix and set aside.

I butter six small ovenproof dishes, place a crêpe in the bottom and add some filling, then another crêpe.

I continue until used up, with 4 crêpes per dish alternating with sauce.

I finish with sauce, a whole prawn, grated Parmigiano and a few knobs of butter.

I put the dishes on a baking tray and bake at 180°C for 15 minutes or until starting to colour, then garnish with thyme.

Here I am in the studio: so exciting, my legs were trembling! 😳😰