Courgette Flower Crespelle

Method

1. Prepare the crêpe batter: whisk together eggs, flour, milk, and a pinch of salt until smooth. Let rest for 30 minutes.
2. Melt a little butter in a non-stick pan over medium heat. Pour a ladle of batter into the pan and immediately place a zucchini flower in the center before the batter sets. Cook until golden on both sides. Repeat for all crêpes.
3. Prepare the filling: dice zucchini, potatoes, and green beans into small cubes of similar size. Sauté chopped leek in a pan, then add the potatoes and green beans, a pinch of salt, a drop of water, cover and cook until tender. Finally add the zucchini cubes and black pepper. Let cool completely, then mix with ricotta cheese.
4. Fill each crêpe with a portion of the vegetable and ricotta mixture, then fold or roll to form a parcel.
5. Make the basil béchamel: blend fresh basil leaves into cooled béchamel sauce (homemade or store-bought).
6. Spread a thin layer of basil béchamel on the bottom of a baking dish. Place the filled crêpes in the dish, seam side down. Top with grated Parmesan cheese.
7. Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes until golden and bubbly. Serve hot.