Crêpe rolls with courgettes and Tremosine Formagella

Delicious, delicate yet flavoursome and soft. They take a little work, but I recommend them for an impressive meal. I used local Tremosine Formagella from the Alpe del Garda dairy, with excellent results. If unavailable, choose a mild melting cheese so it does not overpower the delicate courgettes.
INGREDIENTS FOR 4
6 CRÊPES
250 ML MILK
125 G FLOUR
2 EGGS
20 G BUTTER
SALT
PEPPER I put flour, eggs, milk, salt and pepper in a bowl.I add melted butter and blend with a hand blender.I cover the batter and rest for 30 minutes.I heat a 30 cm pan, grease with a little butter and add a small ladle of batter. Once set, I lift the edge slightly and turn the crêpe.This makes 6 crêpes. I cool them while making the filling. FILLING INGREDIENTS
500 G COURGETTES
1 LEEK
250 G RICOTTA
1 EGG
100 G TREMOSINE FORMAGELLA
50 G GRATED PARMIGIANO
GARDA EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
TO FINISH
Parmigiano
Melted butterI coarsely grate courgettes, thinly slice the leek and cook in a pan with plenty of oil, salt and pepper.The courgettes are ready when soft and dry.I coarsely grate the Formagella.I mix cooled courgettes, egg, ricotta and Parmigiano in a bowl.I add Formagella, mix well and check salt.I spread filling evenly over the crêpes.I overlap 3 at a time to make 2 rectangles.I roll tightly from the shorter edge.I make 2 rolls.I slice into about 5 pieces per roll.I carefully arrange in a dish lined with buttered baking parchment and scatter with Parmigiano and melted butter.I bake at 200°C for about 20 minutes until golden.