The crepes with vegetable ragù and béchamel are a first course that wins you over with their delicacy and also for their rich flavor.
Perfect for a family Sunday or a special occasion, these crepes are filled with boiled vegetables lightly seasoned, then enriched with a creamy and fluid béchamel,
A meat-free recipe, simple and wholesome, that unites tradition and deliciousness!
Discover how to prepare the vegetable crepes step by step!
°°°°°°°°°°°°°°°°°°°°°°°°
I started a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
Vegetable variations (to cook and then mix as a “ragù”)
These you can use instead of or in combination with the vegetables in the original recipe:
• Zucchini diced, boiled or sautéed
• Leeks gently 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 use:
• Ricotta and hard cheese (mixed with a little milk)
• Plant-based or regular cream (with a pinch of nutmeg)
• Soft melted cheeses (such as crescenza or robiola + a splash of milk)
• Light pesto (basil or zucchini), thinned with a bit of béchamel or Greek yogurt
• Creamy tomato sauce (with added grated cheese)
Options 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 stringy version
• Tomato sauce spread on the bottom of the baking dish
• Chopped toasted walnuts or sliced almonds on top
Still in the CREPES THEME, here are some other proposals just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the béchamel
- 1 1/4 cups milk
- 1/4 cup all-purpose flour
- 3 tbsp butter
- 2/3 cup grated Grana Padano
- 1 cup milk
- 3/4 cup flour
- 2 eggs
- to taste salt
- 1 2/3 cups carrots, cooked (boiled)
- 7 oz new potatoes, cooked (boiled)
- 1 cup green beans, blanched
- 3/4 cup peas, canned, drained
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Frying Pans
- Cutting Boards
- Knives
- Baking Dishes
- High-Sided Saucepots
- Crepe Makers
Here’s a delicious vegetable-filled first course
Since the vegetables are already boiled, I start the recipe by cutting them all into small dice.
In a pan I add a drizzle of extra virgin olive oil and quickly brown the vegetables, seasoning with salt and pepper.
I prepare the crepes by beating the eggs, adding the flour and thinning the mixture with the milk, adding a pinch of salt.
I then lightly oil a small pan and cook the crepes one ladle of batter at a time, turning the crepes for even and perfect cooking.
Of course I have to finish the egg, milk and flour mixture!
I fill the crepes with the vegetables mixed with part of the béchamel sauce and fold them into triangles,
I then place them one by one in the baking dish, topping with the reserved béchamel and adding the grated cheese.
Now bake in a preheated oven at 374°F (static) for about 20–25 minutes the baked gratin of crepes filled with vegetables and béchamel sauce.
Enjoy your meal 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, sealed in an airtight container or covered with plastic wrap.
When serving, simply warm them in the oven at 356°F for about 10–15 minutes, or heat for a few minutes in the microwave.
If you prefer to prepare them in advance, you can also freeze them once cooked, well wrapped in plastic wrap and then placed in a container: they last up to 2 months. I recommend thawing them in the refrigerator overnight before baking, reheating or filling as desired.
