Serves 6:
Ingredients: 3 eggs, 180 g all-purpose flour, 300 ml milk, butter, 300 g squash, 200 g ricotta, glass of white wine, 1 garlic clove, tied rosemary sprig, salt.
To prepare: Combine the flour and a pinch of salt in a bowl and add the eggs, one at a time. Mix until the batter is smooth and then dilute with the milk.
Heat a 20 cm non-stick pan, lightly butter the pan bottom and pour in a small ladle-full of batter while moving the pan to distribute it across the entire surface. Cook the crepes on both sides. Continue until all the batter has been used.
Prepare the squash filling by cooking over a high flame the coarsely-diced squash with the wine, salt, garlic and rosemary. Once all moisture has evaporated, remove the garlic and rosemary and put the mixture through a strainer. Add the ricotta and salt to taste.
Spread the crepes with a spoonful of squash filling and place them in a buttered baking dish.
Heat in the oven and serve topped with the hot Montasio cheese sauce.

MONTASIO CHEESE SAUCE
Serves 6: 100 g heavy cream, 50 g medium-aged Montasio cheese.
To prepare: In a double boiler, melt the grated Montasio cheese in the cream.

Recommended wines:
Sauvignon Igt Veneto Orientale
Chardonnay Doc Lison-Pramaggiore
Pinot Grigio Doc Piave
Colmello Bianco Igt Veneto Orientale