Summer Crepes with Zucchini and Cherry Tomatoes

Summer crepes with zucchini and cherry tomatoes are a light and tasty dish, perfect for a lunch or dinner in the warm weather. Here is the recipe with an Italian touch.

Ingredients

• For the crepes:
  • 125 g of flour
  • 250 ml of milk
  • 2 eggs
  • A pinch of salt
  • Butter as needed (for greasing the pan)
• For the filling:
  • 2-3 medium zucchinis
  • 200 g of cherry tomatoes
  • 1 small onion
  • Fresh basil as needed
  • Salt and pepper as needed
  • Extra virgin olive oil as needed
  • 200 g of ricotta
  • 50 g of grated Parmesan
• For the béchamel sauce (optional):
  • 30 g of butter
  • 30 g of flour
  • 500 ml of milk
  • Salt, pepper, and nutmeg as needed

Preparation

1. Start by preparing the crepes by mixing the flour, eggs, salt, and milk in a bowl until you have a smooth and lump-free batter. Let the batter rest for about 30 minutes.

2. In the meantime, wash and slice the zucchinis into rounds or strips. Dice the onion and cut the cherry tomatoes in half.

3. In a nonstick pan, sauté the onion with a drizzle of extra virgin olive oil, add the zucchinis and cook until they become tender. Then add the cherry tomatoes, adjust the salt and pepper, and cook for another 5 minutes. Finally, add the chopped basil and mix.

4. For the béchamel sauce (if you wish to use it), melt the butter in a saucepan, add the flour and mix until you get a golden mixture. Pour in the hot milk slowly, stirring continuously to prevent lumps. Cook for a few minutes until the sauce thickens. Season with salt, pepper, and nutmeg.

5. Prepare the crepes by lightly greasing a nonstick pan with some butter, pour in a ladle of batter and cook for a few minutes on each side until the crepe is golden and easy to flip. Continue this way until all the batter is used up.

6. Combine the ricotta with the zucchini and cherry tomatoes mixture, add the Parmesan and mix well.

7. Stuff each crepe with the zucchini and cherry tomatoes filling, then roll them up or fold them like a handkerchief.

8. If you have prepared the béchamel, spread some of the sauce on the bottom of a baking dish, place the stuffed crepes on top and cover with another layer of béchamel. You can also sprinkle with extra Parmesan and some basil leaves.

9. Bake in a preheated oven at 180 °C (356 °F) for about 15-20 minutes or until the surface is gratinated.

Curiosity

Crepes are the Italian version of the French crêpes and can be filled with sweet or savory ingredients. Their versatility makes them suitable to be served as an appetizer, first course, or main dish, depending on the filling you choose.