Cannelloni Alla Barbaoux

Preparation:

Preparation: In a bowl, beat the omelette egg with a whisk, gradually add the sifted flour, alternating it with the soy milk, always beating; finally add salt and leave to rest for at least half an hour. Meanwhile, finely slice the onion; heat the oil in a pan, add the onion and brown it. When the onion has become transparent, pour the seitan cut into small pieces into the pan, brown for a few minutes, add half a glass of water or vegetable broth and cook for 20 minutes with the pan covered. Then pass the seitan through the food processor and put it in a bowl. Mix the seitan very well with the egg, the crumbled breadcrumbs, the grated parmesan, the nutmeg, a pinch of freshly ground pepper and the necessary salt. Put the pan of crepes on the fire and grease it with a drizzle of oil; when it is very hot, pour a couple of spoonfuls of the prepared batter, making it run quickly on the bottom, so as to cover it completely with a veil. Shake the pan; as soon as the crepe comes off, turn it over with a flexible spatula or make it 'jump'; after about half a minute of cooking over a fairly lively flame, arrange the crepe on a clean table. Then make the other crepes, putting, when necessary, a drizzle of oil on the bottom of the saucepan and proceeding as described: you'll make a dozen. Stuff the crepes with the prepared seitan-based filling, roll them up on themselves and place them in a baking dish previously greased with sunflower oil. Pour the béchamel over the crepes and place the dish in a preheated oven at 220 degrees. Cook for about 20 minutes and serve piping hot.