Stuffed Crepes with Gorgonzola Béchamel, Tomato Sauce and Rosemary

For the tomato sauce: Peel the shallots and finely chop. Blanch the tomatoes, rinse with cold water, peel, remove seeds and finely chop. Rinse the bell peppers, halve, remove seeds and ribs and cut into small cubes.

In a saucepan, heat olive oil and sauté the onions, tomatoes and bell peppers, season with salt and pepper and simmer for about 5 minutes. At the end of the simmering, stir in the basil.

For the béchamel: Heat the butter in a saucepan until it foams, stir in the flour, brown slightly, then stir in the milk, bring to a boil while stirring and season with salt, pepper and nutmeg. Let the sauce gently simmer for an additional 10 minutes, stirring occasionally. Reduce the heat, add the Gorgonzola in pieces and, while stirring, allow to melt.

For the crepes: Mix the flour with the milk, whisk in the eggs and season with salt and pepper. Let the dough rest for 20 minutes.

In a nonstick skillet, bake 8 thin pancakes one after the other in hot butter.

For the filling: Rinse the spinach, sort and drain well. Peel the onion, cut into thin strips and fry in a pan with 1 tablespoon olive oil. Add the spinach, allow to wilt, season with salt and pepper, remove from the pan, allow to cool and chop finely.

Mix the ricotta with the chopped spinach and add the Parmesan cheese. Stir in the egg yolks and season with nutmeg, salt and pepper.

Place the pancakes on a board, spread some filling on each and roll up the pancakes.

Preheat the oven to 200°C (approximately 390°F).