Whisk the eggs with flour and a pinch of salt. Remove all the flour lumps. Pour the milk in a thin stream and whisk to incorporate. Cover the bowl with cling film and put in the fridge for about one hour.

Slice the butternut squash into 1 cm thick slices. Season with sea salt, freshly ground black pepper, grated nutmeg, and a drizzle of extra virgin olive oil.

Roast the butternut squash for about 30 minutes, until soft and slightly golden and caramelized on the edges.

When the squash is cold, smash it with a fork, then add it to a bowl with the ricotta, the grated Pecorino, a pinch of nutmeg, and salt. Mix thoroughly with a fork, then taste it: it should have a faint smell of nutmeg and be savoury enough from the cheese and salt. Should it be too bland, add more grated cheese. Beat an egg and stir into the filling. Set aside.

Heat a 20cm large non-stick pan on medium heat. Soak a paper napkin in olive oil and brush with it the hot pan.

Pour about ½ cup of the crespelle batter into the pan and swirl to cover it with a thin layer. Cook for 2 to 3 minutes until the crespella becomes golden brown on the edges, then with a spatula flip it and cook also on the other side for one more minute.

Move the first crespella onto a plate and prepare the second one. You should obtain 8 crespelle.

Melt the butter in a saucepan on medium heat. When melted, spoon in the flour and whisk for a few minutes until golden and toasted.

Pour in the cold milk in a thin stream, stirring constantly to avoid lumps.

Cook on medium-low heat until thickened and season with a good pinch of salt and grated nutmeg.

Spread each crespella with the butternut squash and ricotta filling: roll them up as a cannellone or fold them in four as a handkerchief.

Arrange the crespelle slightly overlapping in a baking dish previously spread with a few tablespoons of besciamella.

Eat the crespelle hot just out of the oven or, even better, warm them the day after with a dash of milk.