A tasty and gooey first course, with stretchy cheese, the crepes with zucchini and scamorza are prepared quickly, even if they require more than one preparation, but they are too good. With creamy béchamel that makes them irresistible, they are perfect even prepared in advance and gratinated at the last moment. I made them with eggless crepes, but you can also make the classic crepes.
Let’s get to work and prepare the crepes with zucchini and scamorza together.
OTHER CREPE RECIPES
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10 crepes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the preparation of crepes with zucchini and scamorza
- 2 cups milk
- 1.8 oz extra virgin olive oil
- 0.4 cups all-purpose flour
- to taste salt and nutmeg
- 1.5 cups milk
- 1.2 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- 1 pinch salt
- 2 zucchini
- 1 onion
- 2 tbsps extra virgin olive oil
- to taste salt and pepper
- 7 oz scamorza cheese
Equipment
This post contains affiliate links
- Immersion Blender
- Frying Pan
- Saucepan
- Hand Whisk
Steps for the preparation of crepes with zucchini and scamorza
Prepare the béchamel: in a saucepan, toast the flour with the oil. Add the milk, salt, and nutmeg, and mix with a whisk to prevent lumps. Cook until the béchamel thickens, always stirring.
Prepare the crepes: In a tall-sided container, put the milk, flour, oil, and salt. Blend with an immersion blender until you get a batter. Cook small quantities of batter, spreading it well on the bottom of a lightly greased pan. Cook the crepes for a few minutes on each side.
Wash the zucchini and cut them into chunks. Chop an onion and sauté it in a pan. Add the zucchini, salt, and pepper and cook for a few minutes, leaving them slightly crunchy. Cut the scamorza into cubes. Add it to the zucchini with a little béchamel.
Fill the crepes with the zucchini and cheese mixture: top with a bit of béchamel, some parmesan if you like, and bake at 350°F, static, for about 20 minutes.
Storage
Store the crepes in the fridge for one or two days.
