Crepes with Mozzarella and Zucchini

In a mixing bowl, beat the eggs, then gradually mix in the flour.

Slowly add the milk, stirring continuously to form a smooth, lump-free batter.

Season with salt and pepper to taste.

Heat a non-stick or Teflon-coated pan over medium heat.

Lightly grease with butter using a brush.

Pour a ladleful of batter into the pan and swirl to create a thin, even layer.

Cook until edges begin to lift, then flip to cook the other side.

Repeat with remaining batter, stacking crêpes on a plate to cool.

In a saucepan, bring milk to a boil with salt and nutmeg.

In a separate pan, melt butter and stir in flour to create a roux.

Gradually add hot milk, whisking vigorously until the sauce reaches a boil and thickens.

Stir in grated cheese until melted and smooth.

In a bowl, combine mozzarella, confit cherry tomatoes, and grilled zucchini.

Add a spoonful of bechamel sauce and mix well.

Divide the filling equally among crêpes.

Roll each crêpe like a cannelloni and place in a butter-greased baking dish.

Pour remaining bechamel sauce over filled crêpes.

Sprinkle with Parmesan cheese.

Bake in a preheated oven at 180°C (356°F) for 20 minutes or until golden and bubbly.