Gratinated Broccoli Crepes. If you’re looking for a main dish that will make both adults and children happy, perhaps perfect for a Sunday lunch.

Consider this tasty preparation that doesn’t require much work.

The filling can also be varied if you desire something more delicate.

Starting from the same base of ricotta and parmesan, you can customize. For instance, instead of broccoli, you can use asparagus, artichokes, or fava beans.

It’s a dish that kids also enjoy due to the softness and creaminess of the inside.

I always emphasize this because I know how difficult it is to propose new dishes when you have little grandchildren.

You can’t always reconcile recipe variety with their tastes, which tend to be habitual and selective.

And during holidays, it becomes even more problematic if you have guests and want to cook something different.

I quickly add this recipe so I don’t forget it because it’s really excellent.
The crepes’ consistency is fabulous, they don’t stick, don’t break, they flip on the griddle without issues, and the taste is excellent.

The broccoli is slightly blanched and blended with the flour to quickly create the batter for the crepes.

The step-by-step photos will make preparation easier.

I used oat flour, resulting in a soft, thin, and really tasty dough.
I measured the batter to obtain soft and foldable crepes, even though the ingredients are few and simple.

By replacing regular milk with any plant-based beverage “like soy or oat,” the recipe will also be perfect for those intolerant to lactose.

Of course, you can substitute and use whichever flour you like with the same weight.

They are made by blending the broccoli well and mixing the eggs with the milk and flour; in no time, you’ll have a smooth and lump-free batter!!!

Let the batter rest for at least 30 minutes in a cool place or fridge, as this step helps the flour release all the starch for softer and tastier crepes.

The batter is poured, one ladle at a time, into a hot slightly buttered or oiled pan: remove it from the heat and pour a small ladle of batter, quickly rotate it to “coat” the whole pan and immediately return it to medium heat for golden crepes.

I can recommend using a high-quality non-stick pan with a double bottom: it will be easier to detach them and create perfect crepes. “The pan doesn’t necessarily have to be small; in fact, a sturdier and wider pan allows for better cooking.”

Here you can find lighter versions of bechamel for those with gluten or lactose issues.
Version 1 light bechamel recipe. Version 2 bechamel with rice milk and gluten-free.

Great also for those who want to stay light, but be careful not to overdo the portions, even though it will be hard because, like cherries, one leads to another!

Recipe with two cooking methods in the oven or air fryer.

Difficulty: Very Easy
Cost: Cheap
Preparation time: 40 Minutes
Portions: 4 People
Cooking methods: Electric Oven, Air Fryer
Cuisine: Italian

416.59 Kcal

calories per serving

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Energy 416.59 (Kcal)
Carbohydrates 27.01 (g) of which sugars 4.03 (g)
Proteins 17.54 (g)
Fat 27.62 (g) of which saturated 12.31 (g)of which unsaturated 7.60 (g)
Fibers 4.26 (g)
Sodium 896.11 (mg)

Indicative values for a portion of 200 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

Gratinated Broccoli Crepes

7 oz broccoli (green part weight cooked and drained)
3 eggs (room temperature)
1 1/3 cups oat flour (or all-purpose flour)
1 1/3 oz parmesan
1 tablespoon extra virgin olive oil
1 1/3 cups milk (or semi-skimmed or plant-based)
salt
as needed extra virgin olive oil (or butter to grease the pan)
10 1/2 oz broccoli (cooked and cleaned weight)
8 3/4 oz mixed ricotta
2 1/2 oz parmesan (1 1/3 oz in the filling 1 oz on the surface)
2 tablespoons extra virgin olive oil
1 sprig aromatic herbs (marjoram, thyme)
salt
2 1/2 cups milk
2 1/8 oz butter
2 1/8 oz flour
salt
as needed nutmeg

Tools

Pan
Immersion Blender
Pot
Air Fryers

Steps

Gratinated Broccoli Crepes

Wash the broccoli and cut them into florets to be boiled in salted boiling water until they are soft but not overcooked.
Drain them.
To keep its vibrant color, pass it in ice water and drain it, then set aside.
Drain them very well and divide them into two parts, one for the crepes and another for the filling.
In a bowl, place the cooked and cooled broccoli, well drained, with the eggs and a pinch of salt.
Add the oil and start blending with an immersion blender.
Add the grated cheese, a little milk, and blend.
Pour in the sifted flour and remaining milk.
Blend well until you get a smooth batter. It shouldn’t be too thick; if necessary, add a little more milk.
Cover with plastic wrap and let it sit for at least 30 minutes at room temperature (or in the fridge in a less cold area if preferred).
Retrieve the batter, mix again with a hand whisk, and proceed to cook.
Heat a 9-inch non-stick pan over medium heat.
Grease the pan with a bit of oil, using a piece of kitchen paper, and let it heat well. Pour in a ladle of batter and immediately rotate the pan to distribute it evenly.
“If you want, you can grease the pan using oil instead of butter.”
As soon as the crepe solidifies and its edges easily come off, flip it to the other side and finish cooking for another 30-40 seconds.
“It’s easy to know when to flip the crepe because it will easily come off the bottom.”
Continue this way until the batter is finished, greasing the pan lightly with kitchen paper every 2/3 crepes.
You should get 8 crepes.
Take the broccoli set aside, obviously well-drained, and finely chop them.
(I used a mezzaluna, but a blender works too).
In a bowl, mix the broccoli and grated cheese with the ricotta.
Incorporate a chopped mixture of marjoram and thyme if you like, add nutmeg and a pinch of salt.
Mix very well.
Now prepare the béchamel: in a saucepan, melt the butter. Once the butter is melted, add all the flour at once with the melted butter; using a whisk, completely absorb the flour into the melted butter and let it lightly toast.
Pour the milk into the saucepan, continue whisking to prevent lumps, season with salt, pepper, and a pinch of nutmeg.
Continue whisking until the milk comes to a boil and the mixture starts to thicken, forming the béchamel.
Once the béchamel is ready, remove it from the heat and transfer it into a bowl to cool.
Now spread the béchamel on each crepe.
Spread a generous tablespoon of filling on each crepe.
Fold the crepes into a napkin shape or as you prefer.
Proceed with all the other crepes.
Pour 2 ladles of béchamel into the baking dish and arrange the crepes.
Pour a few tablespoons of béchamel over the crepes and a sprinkle of grated cheese.
Bake in the oven at 356-374 °F for about 20 minutes.
(Cooking times may vary depending on the air fryer’s model, always check the cooking).

Lift the crepes to the top of the oven, turn on the grill, and finish cooking for another 5 minutes. Always check.
Once their surface is golden, they are ready to be served.
Enjoy your meal.

Tips

If you prefer, you can also use frozen broccoli, boiled in slightly salted water for 15 minutes, then drained and dried well.

You can also use sheep ricotta besides cow’s milk ricotta.

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Storage

The crepes can be stored in the fridge for two days. You can heat them or gratinate them in the oven.

If you want to plan ahead, you can prepare the crepes alone up to a day before, storing them in the refrigerator well covered or in an airtight container.

You can freeze the baking dish before cooking it.