Grandma’s crepes with zucchini and bacon.
Recipe made traditionally and with a thermomix. These little savory delights, ideal as a snack, appetizer, or finger food, I know they’re a cheat, but sometimes we need to give our metabolism a boost, maybe after a busy day, to reward ourselves after a period of dieting. In any case, there are plenty of zucchinis to lighten the dough, but I assure you one leads to another.

If you want to see the arancini recipe click here

Difficulty: Easy
Cost: Very economical
Rest time: 5 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Frying
Cuisine: Italian
Seasonality: All seasons

370.24 Kcal

calories per serving

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Energy 370.24 (Kcal)
Carbohydrates 40.19 (g) of which sugars 2.21 (g)
Proteins 16.16 (g)
Fat 17.61 (g) of which saturated 4.07 (g)of which unsaturated 12.61 (g)
Fibers 7.16 (g)
Sodium 1,604.32 (mg)

Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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7 oz zucchini
2 eggs
1 packet dry yeast
3.5 oz smoked bacon (diced)
2.2 cups flour
7 oz water (lukewarm)
1 tsp sugar
2 tsp salt
1 pinch pepper (ground)
4 cups sunflower oil

Grandma’s crepes with zucchini and bacon

Tools

What we need to make the

Grater
Bowl
Pan
Knife
Cutting board

Preparation of Grandma’s Crepes with Zucchini and Bacon

The preparation of the ingredients is the same for both versions.

Take the zucchinis, wash them and remove the tips after..
After grating them, place them in a cloth, and squeeze them well.
I used this spectacular multifunction mandolin, try it and you won’t regret it. Click here
Dice the bacon, or buy the pre-diced variety.
If you want it crispy, you can also sear it in a pan before adding.
But you can also use it raw.
At this point, if you want to follow the traditional recipe, put 1/4 cup of flour, sugar, and the packet of yeast in a small bowl.
Add 1 glass of lukewarm water taken from the amount you have available.
Stir well until the yeast dissolves, then cover with plastic wrap and wait 15 minutes.
After the time has passed, it will look like this.
Now it’s time to assemble all the ingredients: Pour the flour, eggs, salt, zucchinis, bacon, and the leaven you prepared earlier.
Mix for about 15 minutes, then cover with plastic wrap and let it rest for 5 hours.
After the time has passed, heat plenty of seed oil in a pan or deep fryer.
As soon as the oil is hot, pour the mixture by spoonfuls, cook about 2 minutes per side, then turn.
Then place the crepes on absorbent paper, and serve hot
Put in the bowl the packet of yeast, the teaspoon of sugar, 1/4 cup of flour of the amount you have available, and 3.5 oz of water. 3 min at 98°F, speed 2.
Let the leaven rest in the bowl for 30 minutes. After 30 minutes, add all the other ingredients, 4 min. knead.
Pour the mixture into a bowl, cover with plastic wrap, and let it rest for 5 hours.
After the time has passed, heat plenty of seed oil in a pan or deep fryer.
When the oil has reached a sufficiently high temperature, pour the mixture by spoonfuls, cook about 2 minutes per side, then turn.
Then place the crepes on absorbent paper, and serve hot.
Here are Grandma’s crepes with zucchini and bacon ready, for a little indulgence.