Crepes with zucchini and ricotta

Crepes with zucchini and ricotta are a delicious and relatively simple dish to make. Here is the recipe:

Ingredients

• For the crepes:
  • 100 g of flour
  • 2 eggs
  • 300 ml of milk
  • A pinch of salt
  • Butter for greasing the pan
• For the filling:
  • 250 g of ricotta
  • 2 medium zucchini
  • 1 clove of garlic
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 100 g of grated cheese (Parmesan or Pecorino)
• For the béchamel:
  • 30 g of butter
  • 30 g of flour
  • 500 ml of milk
  • Salt and nutmeg to taste

Preparation

1. Start by making the crepes by mixing the flour and eggs in a bowl. Gradually add the milk, being careful to avoid lumps, and add a pinch of salt. Let the batter rest for about 30 minutes.

2. For the filling, wash the zucchini and cut them into cubes. In a pan, fry the garlic in the oil, add the zucchini, and let them cook until they are soft. Remove the garlic, season the zucchini with salt and pepper, and let them cool down.

3. In a bowl, combine the ricotta with the cooked zucchini and half of the grated cheese. Season with salt and pepper.

4. Prepare the béchamel by melting the butter in a small pot, add the flour mixing well to avoid lumps. Pour in the hot milk, a pinch of salt, and grate some nutmeg. Continue stirring until it starts to thicken. Turn off the heat and let cool.

5. Grease a non-stick pan with some butter and cook the crepes over medium heat, pouring a ladle of batter at a time and rotating them to cover the entire bottom of the pan. Cook on both sides until golden. Repeat the process until all the batter is used up.

6. Take each crepe, fill with the ricotta and zucchini mixture, roll up or fold like a wallet, and place them in a baking dish.

7. Cover the crepes with the remaining béchamel and sprinkle with the remaining grated cheese.

8. Bake in a preheated oven at 180°C for about 20 minutes or until the surface is golden brown.

Curiosity

Crepes, also known as crêpes in French cuisine, have a long tradition in Italy as well, and are used in many variations both sweet and savory. The version with zucchini and ricotta is a spring delight that combines the sweetness of ricotta with the fresh flavor of zucchini.