The carrot crepes are tasty, colorful, and fun, perfect for a quick lunch or dinner, and can be filled as you like. I chose ricotta and grilled vegetables, specifically zucchini, but they are also delicious with scamorza cheese and speck, sautéed spinach and chicken slices, or with robiola and confit tomatoes. The carrot crepes are truly delicious, and the batter is prepared in a snap: try them!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4Pieces
- Cooking methods: Stove, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz carrots (peeled)
- 1 egg (large)
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 pinch salt
- 7 oz ricotta cheese
- as needed grilled zucchini (or vegetables of choice)
Tools
- 1 Microwave Oven Whirlpool MWP 303 SB
- 1 Microwave Steaming Container
- 1 Crepe Pan
- 1 Chopper
- 1 Ladle
Steps
Wash the carrots, dry them, remove the ends, peel them, then cut into pieces, place them in the appropriate steaming container, and cook them in the microwave at 900 w for 12 minutes. When ready, transfer them to a bowl and let them cool.
Transfer the carrots to the chopper, add the egg, flour, water, salt, and blend everything until you get a smooth and homogeneous mixture. You will have a soft but not liquid batter. Heat the crepe pan after lightly greasing it and pour a ladleful of batter. Cook until it starts to bubble and the edges begin to lift. With the help of a spatula or your hands (be careful not to burn yourself), flip the crepe and cook the other side (about 5-6 minutes per side). Proceed the same way with the remaining batter.
Once the crepes are cold, fill them with ricotta spread over the entire surface, distribute the vegetables on one half of the crepe, and fold it to form a triangle: the crepes are ready to be served.
Notes
The crepes recipe that I’ve slightly adapted to what I had in the fridge comes from HERE.
