https://www.raiplay.it/programmi/esem... - Gian Piero prepares a baked first course by transforming classic crêpes into stuffed cannelloni. For the crêpe dough, he combines the eggs, flour 0, a pinch of salt, and milk in a bowl. Mix and form a smooth mixture that rests in the refrigerator for 30 minutes. He then heats a pan, greases it with butter, pours in a little mixture, and cooks the crêpes. In a saucepan, Gian Piero mixes the 00 flour with the butter to obtain the roux. He then adds the milk, a pinch of salt, and the saffron and mixes. He then adds the grated cheese, mixes, and creates a smooth béchamel sauce. For the filling: in a pan, brown the chanterelles with oil, garlic, chili pepper, and a few sprigs of thyme. In a saucepan, instead, he blanches the broccoli and then browns them in a pan with the garlic, oil, chili pepper and separates them with the help of a fork. He then blanches the very finely chopped black cabbage leaves in the same saucepan and wilts them in a pan with the oil and garlic. In a bowl, he mixes the spreadable cheese, ricotta, grated cheese, thyme, broccoli and adds the black cabbage last. He fills the crêpes with the mixture, rolls them up, cuts the ends and places them in rows of 4 on a previously oiled baking tray. He brushes them with the saffron béchamel, sprinkles with grated cheese and bakes them in the oven at 180° for 8'. Ingredients for the crepes: 90 g of flour 0 250 ml of milk 3 eggs 40 g of butter Salt For the filling: 250 g of Romanesco broccoli 300 g of black cabbage 300 g of chanterelle mushrooms 150 g of ricotta 150 g of spreadable cheese 50 g of grated cheese 2 cloves of garlic Chilli Thyme Extra virgin olive oil For the saffron béchamel sauce: 500 ml of milk 40 g of butter 40 g of flour 0 80 g of grated cheese 2 sachets of saffron To finish: 70 g of grated cheese Basil oil Parsley Cooking: 180° C for 8 minutes