Crespelle al Forno con Verdure

Method

1. Dice the vegetables (zucchini, bell peppers, eggplant, peas) and sauté them in olive oil until soft. Set aside.
2. Prepare the crepe batter: in a bowl, whisk together eggs, milk, slightly melted butter, and salt. Gradually add flour while mixing until a smooth batter forms. The consistency should be neither too thick nor too thin.
3. Heat a non-stick crepe pan with a thin layer of oil. Pour a ladleful of batter, swirl to coat the bottom, and cook gently. Flip with a spatula (or by a flip in the air) and cook the other side briefly. Repeat for all crepes. Set aside.
4. Prepare the filling: combine ricotta, the sautéed vegetables, scamorza cheese, prosciutto cotto (optional for vegetarian), chopped basil, grated Parmesan cheese, salt, and pepper. Mix well.
5. Spread a thin layer of béchamel sauce and tomato sauce on the bottom of a baking dish.
6. Assemble each crepe: place a crepe on a work surface. Spread a little béchamel on it, then spoon some filling in the center. Flatten with a spoon, fold the sides over to form a packet, then fold again. Place in the baking dish seam-side down.
7. Top the assembled crepes with additional béchamel and tomato sauce, then sprinkle with grated cheese and fresh basil.
8. Bake in a preheated oven until hot and bubbly, about 15–20 minutes (or until golden on top). Serve immediately.