Ingredients for 6 portions:

Filling:
- Ginos 10 g lyophilized shrimps (COD. 05005),
- Ginos shellfish fumet (COD. 02104),
- 60 g Ginos shellfish cream (COD. 03212),
- 160 g Ricotta cheese,
- 50 g peppers,
- 20 g Parmesan cheese,
- Chives.

Crêpes:
- 3 eggs,
- 170 g flour,
- 400 ml milk,
- Salt.

1. Rehydrate the shrimps in cold water for 5 minutes.
2. Drain them and put them in a blender with the shellfish cream, the Ricotta cheese, the Parmesan and the chives.
3. Whisk it until you obtain a homogeneous mixture, add the pepper cubes, season with a pinch of salt and pepper and let it cool in the fridge.
4. Prepare the crepes mixing all the ingredients and let the batter stand for 5 minutes.
5. Put a knob of butter in a 20 cm diameter pan and melt it. Pour a spoonful of batter in the pan paying attention to arrange it homogeneously and cook the crepes.
6. Once cooked, fill them with the shellfish mixture and create some dumplings using some chives blades.
7. Pour a layer of béchamel in a pyrex dish, arrange the dumplings on it paying attention to carefully cover their upper opening with béchamel and minced chives.
8. Sprinkle it with Parmesan cheese and cook it au gratin at 190°C for 10 minutes.
   
   N.B. if you want to strengthen the béchamel flavor, you can add some shellfish fumet.