Ricotta and zucchini crepes are the right compromises between a delicious but also light dish without sacrificing taste. I always do double dose in order to have them for few times as a snack too. I had them last night and my daughter Naomi, which doesn't like courgette at all said, there were very tasty and she asked me to make it again tonight. I thought to share with you. So let's prepare them with me and let me know if you liked them.
4 people
Ingredients
For the crepes:
- 250ml Milk
- 125g flour 00
- 1 egg
- salt
- Butter
For the stuffing:
- 400g Ricotta cheese
- 80g Parmigiano Reggiano DOP
- 300g bright courgette
- 1 Garlic clove
-
Extra virgin olive oil
Preparation
Put the egg in a bowl and beat it with a fork.
Add the sifted flour and continue beating then gradually add all the milk at room temperature and a pinch of salt.
Once you have prepared the crepes dough, grease a non-stick pan with the butter and, when it is hot, pour a ladle of dough by moving the pan to distribute it evenly.
Cook the crepes for a couple of minutes until the edges begin to detach from the pan, at this point turn the other way around and cook for another two minutes. Make all the crepes with this procedure until all the dough is finished.
Wash and dry the courgettes well, remove the ends and cut them into four/five parts lengthwise and then again into two parts in order to have like sticks.
Put three tablespoons of extra virgin olive oil in a large pan and heat it together with the peeled garlic cut in half.
When the oil is hot, cook the courgettes initially over high heat for five minutes then add some salt, lower the heat and continue to cook the courgettes for another ten minutes.
Put the ricotta and grated Parmesan in a bowl and mix well with a spoon.
Add the cooked courgette with ricotta and parmesan and mix.
Compose the crepes, put one on a plate and put a little bit of filling on a quarter of it then close the half and four parts to create a triangle.
Serve the ricotta and courgette crepes hot, warm or even cold.
Buon Appetito!
VARIANTS AND ADVICE
Instead of courgette, you can substitute with other vegetables cooked as you like.
You can replace the ricotta with spreadable cheese or with half ricotta and half mascarpone or even with robiola cheese.
Let the courgettes cool a little before adding them to the ricotta with the Parmesan cheese.