Basil crepes with ricotta

Ingredients

• For the crepes:
• 4 eggs
• 60 g of basil
• 250 g of all-purpose flour
• 500 ml of milk
• 2 tablespoons of EVO oil
• A pinch of salt
• 
  For the filling:
• 500 g of ricotta
• 60 g of grated Parmesan
• Grated zest of two lemons
• 
  For the béchamel:
• 1 liter of milk
• 100 g of butter
• 100 g of all-purpose flour
• A pinch of fine salt

Method

• In an immersion blender cup, blend the eggs with the salt, then add the oil and the chopped basil leaves: you should get a smooth mixture.
• At this point, add the flour and the milk a little at a time.
• Grease a non-stick pan with a knob of butter and, once hot, pour the first ladle of batter.
• Cook for a few minutes on each side, then proceed with cooking the remaining crepes until the batter is used up.
• Prepare the filling by mixing the ricotta, grated cheese, lemon zest, and adjusting with salt.
• Fill the crepes with this filling and fold them into a wallet shape.
• Spread some béchamel at the bottom of a baking dish and place the crepes in it, covering them with more béchamel and a generous sprinkle of grated cheese.
• Bake in the oven at 180°C for 30 minutes.
• Remove from the oven and decorate with fresh basil leaves.

Tip: Pair with a Greco di Tufo white wine.