Ricotta, Broccoli and Sausage Stuffed Crepes

Method

1. Remove the stem from the broccoli and cut into florets. Peel and dice the stem.
2. Heat a drizzle of olive oil in a pan over high heat. Add the sausage and crumble it finely with your hands. Cook until browned.
3. Add the diced broccoli stem and the classic soffritto (celery, carrot, onion). Lower the heat and let it soften slowly.
4. Meanwhile, prepare the crepe batter: in a blender, add eggs, milk, butter, a pinch of salt, and finally flour. Blend until smooth. Let rest for about 10 minutes.
5. Once the soffritto is wilted, add the broccoli florets. Stir, deglaze with a splash of wine, season with black pepper, and cover to cook briefly until tender-crisp.
6. Cook the crepes: heat a non-stick pan, pour in some batter, swirl to coat. Cook until the surface is opaque. Loosen the edges with a spatula and transfer to a plate. Stack the crepes.
7. Prepare the filling: in a bowl, mix ricotta, grated cheese, a couple of tablespoons of bechamel, and the cooled sausage-broccoli mixture.
8. Butter a baking dish and spread a thin layer of bechamel on the bottom. Place a crepe, put a portion of filling on one quarter, then fold the crepe. Arrange the folded crepes in the dish.
9. Cover with the remaining bechamel, sprinkle with grated Parmesan, and dot with a few flakes of butter.
10. Bake in a preheated ventilated oven at 170°C for 25-30 minutes, until golden and bubbly. Let cool slightly before serving.