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1
Preheat the oven to 375 degrees F.
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2
In a large bowl, combine the whole eggs, 1-cup milk, 3/4-cup flour, and a pinch of salt and pepper.
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3
Mix well with a whisk and set aside in the refrigerator for 30 minutes.
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4
Meanwhile, in a medium stock pot, melt 5 tablespoons butter over medium-high heat.
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5
Whisk in the remaining 1/2-cup flour and cook over medium heat 5 minutes, whisking constantly.
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6
In a separate pot, heat the remaining milk over medium heat until it is warm but not scalded.
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7
Slowly whisk the warm milk and the beaten egg yolks into the butter and flour mixture over medium heat, stirring constantly.
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8
Cook this mixture over medium heat, stirring, until it thickens to the consistency of chowder.
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9
Remove from heat and set aside.
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10
Remove the crepe batter from the refrigerator and stir.
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11
Heat a non-stick pan over high heat and pour in enough of the batter to just coat the pan.
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12
Cook for 1 minute, then flip and cook for an additional minute.
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13
Set the crepe aside and continue with the remaining batter until it is all used up.
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14
Set aside.
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15
In a 12 to 14-inch saute pan, heat the olive oil over high heat until hot but not smoking.
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16
Add the onion and cook for 2 minutes, until softened.
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17
Add the shrimp and cook until they are just pink, about 2 minutes.
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18
Add the prosecco and tomato puree and cook over high heat an additional 2 minutes.
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19
Season with salt and pepper, to taste, and remove from heat.
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20
Lightly butter or grease a 10-inch round terracotta casserole and line the bottom with a few crepes.
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21
Spread about 1/3 cup of the bechamel over the crepes, then top with some of the shrimp.
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22
Repeat this layering process until all ingredients are used up.
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23
Top with the ricotta salata and bake, uncovered, for 20 minutes, until cheese is bubbling and bechamel has firmed into a custard-like consistency.
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24
Let cool 5 minutes before serving.
