Cheese cannelloni “Pusteria”

Whisk together the milk, eggs, flour, and salt until smooth.

Heat a little vegetable oil in a frying pan and use the batter to cook thin crêpes one at a time.

Melt the butter in a saucepan and whisk in the flour.

Gradually add the milk while stirring constantly. Season with salt and pepper, and let simmer for about 10 minutes. Remove from the heat.

Cut the cheese into small cubes and stir into the béchamel sauce until the mixture becomes smooth and creamy. Allow to cool and firm up.

Finely chop the onion and garlic. Sauté in olive oil until soft, then add the sieved tomatoes. Season with salt and pepper and let simmer for about 30 minutes. Stir in the basil just before serving.

Cut the pancakes into rectangles of approximately 10 x 15 cm (4 x 6 inches).

Place 2 tablespoons of the cheese filling in the center of each rectangle and roll them up.

Coat each roll in flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Deep-fry in hot oil at 180°C (350°F) until golden brown. Remove and drain on kitchen paper.

To serve, spoon the tomato sauce onto plates and arrange the rolls on top. Garnish with fresh basil.