Time 60 🕑 – Difficulty ⭐⭐
Ingredients for 6 people
- • 200 g yellow squash
- • 200 g boiled spelt
- • 100 g flour
- • 80 g butter
- • 50 g grated pecorino
- • 50 g parmesan
- • 2 shallots
- • 2 eggs
- • 1 cup white wine
- • 1 cup milk
- • Salt and pepper to taste
- • 400 g bechamel sauce
For the bechamel (makes 400 g)
- • 50 g flour
- • 60 g butter
- • 1/2 L milk
Instructions
Melt the butter and slowly add the flour, then pour in the previously heated milk, mix everything together and boil for 5 minutes.
In a bowl, mix the eggs with the flour, add 20 g melted butter, a pinch of salt and dilute everything with the milk, continuing to mix. Use this mixture to make crepes about 20 cm in diameter.
Cut the squash into 1 cm cubes, chop the shallots. Melt the remaining butter in a saucepan and sauté the pumpkin and shallots for about 15 minutes. Add the white wine, salt and pepper and continue cooking for another 10 minutes. Mix half of the béchamel with the spelt, pecorino and pumpkin and fill the crepes with this mixture. Fold the crepes into quarters and place them in a greased baking dish. Pour the remaining béchamel over them, sprinkle with parmesan and bake at 220°C for 15 minutes.
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