The vegetable ragù crepes with béchamel are a main course that captivates with its delicacy and rich taste.
Perfect for a family Sunday or a special occasion, these crepes are filled with boiled and lightly flavored vegetables, then enriched with a creamy and smooth béchamel,
A meatless, simple, and genuine recipe that combines tradition and goodness!
Discover how to prepare the vegetable crepes step by step!
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Vegetable variations (to cook and then mix as a ‘ragù’)
You can use these as an alternative or in combination with those from the original recipe:
• Zucchini diced, boiled or sautéed
• Leeks stewed
• Artichokes cooked and thinly sliced
• Mushrooms sautéed in a pan
• Broccoli blanched and coarsely chopped
• Cauliflower boiled and mashed
• Bell peppers red or yellow, diced
• Spinach sautéed in a pan
• Grilled eggplant
• Roasted pumpkin then diced
Sauce variations to bind the filling
Instead of béchamel we use:
• Ricotta and Parmesan (mixed with a little milk)
• Vegetable or classic cream (with a pinch of nutmeg)
• Soft melted cheeses (like crescenza or robiola + a drop of milk)
• Light pesto (basil or zucchini, made more fluid with a bit of béchamel or Greek yogurt)
• Creamy tomato sauce (with added grated cheese)
Variants for a more gourmet presentation or accompaniment
To add on top or inside the crepes:
• Gratin with grated cheese + breadcrumbs for a golden crust
• Béchamel flavored with curry or turmeric
• Diced mozzarella added to the filling for a cheesy version
• Tomato sauce placed at the bottom of the baking dish
• Chopped walnuts or toasted almond flakes on the surface
Always on the THEME OF CREPES here are more proposals just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the béchamel
- 1 1/4 cups milk
- 1/4 cup flour
- 3 tbsp butter
- 1/2 cup grated Grana Padano
- 1 cup milk
- 3/4 cup flour
- 2 eggs
- to taste salt
- 7 oz carrots, cooked, boiled
- 7 oz baby potatoes, cooked, boiled
- 3 1/2 oz green beans (boiled)
- 3 1/2 oz peas, canned, drained
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Pans
- Cutting Boards
- Knives
- Baking Dishes
- High-sided Pots
- Crepe Makers
Here’s a delicious main course full of vegetables
Since the vegetables are already boiled, I start the recipe by dicing them all.
In a pan, I put a drizzle of EVO oil and quickly sauté the vegetables, seasoning everything with salt and pepper.
I prepare the crepes by beating the eggs, adding the flour, and diluting the mixture with milk, adding a pinch of salt.
I then grease a small pan and cook the crepes one ladle of mixture at a time, flipping the crepes for even and perfect cooking.
Of course, I must finish the egg, milk, and flour mix!
I fill the crepes with the vegetables mixed with some béchamel sauce and fold them into triangles,
I then place them one at a time in the baking dish, then top with the reserved béchamel and add the grated cheese.
Now I bake in a preheated oven at 375°F (static) for about 20/25 minutes the baked gratinated crepes filled with vegetables and béchamel sauce.
Bon appétit and happy cooking! Annalisa
Storage
How to store crepes with vegetable ragù and béchamel
The crepes can be stored in the refrigerator for 2 days, in an airtight container or covered with plastic wrap.
When ready to serve, simply heat them in the oven at 350°F for about 10-15 minutes, or a few minutes in the microwave.
If you prefer to prepare them in advance, you can also freeze them already cooked, well wrapped in plastic wrap and then in a container: they last up to 2 months. I recommend defrosting them in the fridge overnight before cooking, reheating, or filling them as desired.
