Savory Crepes with Zucchini, Mushroom Filling, and Béchamel Sauce

Place the flour in a large bowl and make a well in the center. Add the eggs and half of the milk, and whisk slowly to create a smooth batter.

Add the remaining milk and whisk until fully combined.

Season with salt and pepper, and mix well.

Cook the crepes using the prepared batter in a frying pan.

Clean the mushrooms and slice them thinly.

Peel the zucchini and grate them using the side of the grater with larger holes.

Grate the yellow cheese.

Heat the butter in a pan and briefly sauté the mushrooms.

Add the grated zucchini and tomato purée, and simmer until all the liquid has evaporated.

Stir in the grated cheese and mix well.

Season with salt and pepper, and let the filling cool.

Heat the butter in a saucepan, add the flour, and cook for about 2–3 minutes, stirring constantly.

Gradually add the milk while whisking continuously to avoid lumps.

Add the grated cheese and mix well.

Season with salt and pepper.

Add the nutmeg and stir thoroughly.

Spread the filling onto the crepes and roll them tightly.

Arrange the rolled crepes in an ovenproof dish.

Pour the béchamel sauce over the crepes. Optionally, sprinkle grated cheese on top.

Bake in the oven at 200°C (390°F) for about 20 minutes, until golden and heated through.