Lacinato Kale and Pumpkin Crepes
[Vegan, Gluten-Free]

For the Crepes:

1. Sift the two flours with salt, add the vegetable drink a little at a time diluting with a whisk to remove the lumps, add water and oil. Let it rest for at least two hours.
2. Heat a non-stick pan with a diameter of 6-inches, grease it with very little extra-virgin olive oil, pour a small ladle of batter and spin it quickly, cook the crepes one at a time, turning them on both sides. Keep aside.

For the Stuffing:

1. Boil the kale, drain it, let it cool, chop it. Blend the half with peeled almonds, salt, a little cooking water and extra virgin olive oil just enough. Add a few leaves of chopped basil, go to the mixer and keep aside.
2. Cut the pumpkin into slices and then into small cubes. Sauté in a pan with a few tablespoons of olive oil, a sage leaf and a little salt until they are soft. Set aside.

For the Béchamel:

1. Prepare a roux by mixing the flour with extra virgin olive oil and toast it for a few minutes.
2. Heat the oat milk, salt and and lots of grated nutmeg. Do this a little bit at a time so as not to get lumps. Cook for about ten minutes away from the hot flame while stirring constantly. Season with salt if necessary.

To Assemble:

1. Prepare 6 individual cocotte. Spread on the bottom of each little béchamel.
2. Then put a crepe, add a little 'béchamel sauce, the cream of black cabbage, a little' chopped kale, a tablespoon of pumpkin.
3. Proceed with another crepe, béchamel, kale, pumpkin, close with a crepe, a little béchamel and pumpkin. Bake for 20 minutes at 180°F and the last 5 minutes au gratin at 200°F until golden.