INGREDIENTS
Serves 4
for the crepe batter
4 eggs
50 g melted butter
50 g grated Grana Padano
250 g flour
500 ml milk
fine salt to taste
for the filling
600 g butternut squash
400 g sliced mushrooms
1 clove garlic
nutmeg to taste
olive oil to
taste fine salt to taste
for the béchamel sauce
500 ml milk
50 g butter
50 g flour
50 g grated Grana Padano
nutmeg to taste
pepper to taste
fine salt to taste
for the gratin
Grana Padano to taste
THE PREPARATION
Let’s prepare the batter and the crepes
1-Let’s start with the crepe batter: break the eggs into a bowl, add the melted butter, the grated Grana Padano, a pinch of salt and start beating with a fork.
2-Add the flour, a little at a time, continuing to mix until it is all absorbed.
The dough will be nice and firm, but that’s normal.
3-At this point, slowly pour in the milk, a little at a time, continuing to mix until you obtain a smooth and fairly liquid batter.
4-Heat a non-stick pan, butter it lightly and remove the excess with absorbent paper.
5-Pour a ladle of batter and let it cook on a medium flame for about a minute, then turn the crepe over to the other side and continue cooking for another minute.
6-Continue preparing the crepes until the dough is finished, and once ready, set them aside.
Let’s prepare the filling and the béchamel
Pumpkin and mushroom crepes – Step 1
1-In a pan, fry the whole garlic clove with a drizzle of oil, then add the pumpkin cut into pieces, stir and leave to cook with the lid on for about 10 minutes.
2-Add the sliced mushrooms, season with salt and a little nutmeg, mix and cook with the lid on for another 5 minutes.
3-In the meantime, let’s also prepare the béchamel sauce: put the butter in a saucepan and let it melt.
4-Add the flour and mix with a whisk.
5-At this point, gradually add the warm milk, continuing to mix to avoid lumps forming.
6-When the béchamel has thickened, remove it from the heat and add about 50 g of grated Grana Padano, salt and pepper and a grating of nutmeg, mixing everything well.
Our béchamel is ready!
Let’s assemble the dish
1-Take a large baking dish and spread a little béchamel on the bottom, then add a little of the pumpkin and mushroom sauce.
2-Let’s start with the filling of the crepes: on each crepe we put a couple of spoonfuls of filling in the center.
3- Let’s close it into a triangle and place it in the baking dish, proceeding in this way for all the crepes.
4-Pour the béchamel sauce over the crepes, covering them all.
5-Finish with a generous sprinkling of grated Grana Padano and bake in a fan oven at 180°C for approximately 30 minutes.