Pumpkin and Sausage Stuffed Crepes are truly a delicious main course, full of flavor that won’t disappoint you. To complete the dish, I prepared a delicate parmesan béchamel sauce, which I think pairs very well with the crepe ingredients.

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Difficulty: Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 4 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons, Fall, Winter

Ingredients

3 eggs (medium)
1 1/4 cups all-purpose flour
1 cup milk
2 pinches fine salt
1 1/2 tbsp butter
1 1/2 tbsp all-purpose flour
3/4 cup milk
2 pinches fine salt
3/4 cup Parmesan Reggiano DOP (grated)
10 oz pumpkin ((cleaned, about 9.9 oz))
10 oz sausage
2 pinches fine salt
1 1/2 onion (about 1.8 oz)
1 tbsp olive oil
1 pinch black pepper (ground)

Preparation

Put the eggs in a bowl and beat them well with a whisk.
Gradually add the flour, mixing with a whisk until you get a smooth, homogeneous batter.
Gradually add milk at room temperature, continuing to mix with the whisk. The batter should be smooth, without lumps, and slightly liquid.
Grease a non-stick pan with butter spray (food release for baking) with a diameter of 7 inches. Heat it over high heat. Take a ladleful of batter (about 1.2 oz) and pour it into the hot pan. With these quantities, you will get 10 crepes, serving 4 people.
Quickly swirl the pan to spread the batter evenly. Slightly lower the heat during cooking.
As soon as the edges start to lift, it will only take a few seconds, flip the crepe with a spatula or lift it with your hands. Cook it for a few seconds on the other side as well.
In a saucepan, prepare the roux: melt the butter over medium heat, add the flour and salt, mix well with a wooden spoon until smooth. Gradually add the milk, stirring with a whisk, until you get a smooth and lump-free mixture. Cook for about 10 minutes.
Remove from heat, let cool slightly, gradually add the Parmesan, stirring with a whisk.
Wash, peel, and remove seeds from the pumpkin, then cut it into small cubes.
Take the onion, peel it, and chop it into small pieces.
In a saucepan, combine the oil, onion, pumpkin, half a cup of water, and two pinches of salt. Cook over medium heat for about 20 minutes, until the pumpkin is soft. If it becomes too watery, raise the heat and let it dry for a few minutes. Mash the pumpkin with a fork into a purée and let it cool.
In a pan, fry the sausage for a few minutes after removing the casing. Break it up as much as possible with a fork, then place it on a plate to cool.
Mix the pumpkin and sausage in a bowl, adjust the seasoning with salt and pepper if necessary. The mixture should not be too watery, but rather dry.
Now prepare the crepe packages: try to divide the pumpkin mixture into 10 equal parts (about a tablespoon per crepe). Place the mixture in the middle of the crepe, cover it with the lower part of the crepe without reaching the upper edge, fold the sides inward, and roll it up to close.
Place the crepes in a 12 x 9-inch baking dish previously greased with butter spray (food release for cakes). Cover them with béchamel sauce and bake in the upper part of the oven at 392°F for 10 minutes, just to brown the top.
Cover them with béchamel sauce and bake in the upper part of the oven at 356°F for 10 minutes, just to brown the top.