Preparation

• Place the eggs in a bowl and beat them well with a whisk.

  

• Add the flour little by little, stirring with a whisk until you get a smooth, homogeneous mixture.

  

• Gradually add the room temperature milk, continuing to mix with the whisk.

  The mixture should be smooth, without lumps and slightly liquid.

  

• Grease with spray butter (food release spray for pans) a non-stick skillet with a diameter of 7 inches.

  Heat it over high heat.

  Take a ladleful of the mixture (about 1 1/4 oz) and pour it into the hot pan.

  With these quantities, you’ll get 10 crepes.

  

• Quickly swirl the pan so the batter spreads evenly.

  Lower the heat slightly during cooking.

  

• As soon as the edges begin to detach, which will only take a few seconds, flip the crepe with a spatula or detach it with your hands.

  Let it cook for a few seconds on the other side as well.

  

• In a small pot, prepare the roux: melt the butter over medium heat, add the flour and salt, stir well with a wooden spoon until you get a smooth mixture.

  Gradually add the milk, stirring with a whisk, until you get a smooth mixture without lumps.

  Cook for about 10 minutes.

  

• Remove from heat, let cool slightly, then gradually add the Parmesan, stirring with a whisk.

  

• Wash, peel, and remove seeds from the pumpkin, then dice it into small pieces.

  

• Take the onion, peel it, and chop it into small pieces.

  

• In a small pot, add the oil, onion, pumpkin, half a glass of water, two pinches of salt, and cook over medium heat for about 20 minutes, until the pumpkin is soft.

  If it’s too watery, raise the heat and let it dry for a few minutes.

  Mash the pumpkin into a cream using a fork, let it cool.

  

• In a pan, sauté the sausage, from which you have removed the skin, for a few minutes.

  Try to break it into small pieces with a fork.

  Then place it on a plate to cool.

  

• Mix the pumpkin with the sausage in a bowl, adjust the salt and pepper if necessary.

  The mixture should not be too watery, but rather dry.

  

• Now prepare the crepes packets: try to divide the pumpkin mixture into 10 equal parts (about a level tablespoon per crepe).

  Place the mixture about halfway up the crepe, cover it with the lower part of the crepe without reaching the upper edge, fold the ends inward, then roll it upwards to close it.

  

• Place the crepes in a 12×9.5 inch pan previously greased with spray butter (food release spray for cakes).

  Cover them with the béchamel sauce and bake in the oven at 392°F for 10 minutes, just to brown the top.

  

• Cover them with the béchamel sauce and bake in the upper part of the oven at 356°F for 10 minutes, just to brown the top.