For the pancake, mix all the ingredients well with a whisk to obtain a liquid quantity of uniform consistency. Pour this into a lightly greased frying pan and bake until done.
Mix all the ingredients of the ricotta filling to a quantity of uniform consistency.
Rinse the tomatoes, remove the stalk, score them crosswise and blanch them briefly in hot water. Rinse with cold water, peel and cut in half. Remove the seeds and dice the flesh.
Peel and finely dice the onion and garlic cloves and sauté in 3 tbsp olive oil until golden. Add the tomatoes and the finely chopped basil.
Then pass the mixture through a sieve. Fold the remaining olive oil into the tomato puree. Season with salt and pepper
For the bechamel sauce, melt 4 tbsp butter in a frying pan. Add the flour and stir in the milk. Simmer gently at low temperature. Season with salt, pepper and nutmeg (freshly grated).
Roll the ricotta filling into the pancakes. Place them in an oven dish, pour the tomato and bechamel sauce over them. Sprinkle with parmesan cheese and bake for 20 minutes at 180 degrees in the oven.