The crepes with vegetable ragù and béchamel sauce are a first course that captivates with its delicacy and also for its rich taste.
Perfect for a family Sunday or a special occasion, these crepes are filled with boiled and lightly seasoned vegetables, then enriched with a creamy and smooth béchamel sauce,
A recipe without meat, simple and genuine, that combines tradition and goodness!
Discover how to prepare the vegetable crepes step by step!
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Vegetable variations (to be cooked and then mixed as a “ragù”)
You can use these as an alternative or in combination with the ones from the original recipe:
• Zucchini diced, boiled or sautéed
• Leeks stewed
• Artichokes cooked and finely chopped
• Mushrooms sautéed in a pan
• Broccoli blanched and coarsely chopped
• Cauliflower boiled and mashed
• Peppers red or yellow, diced
• Spinach sautéed in a pan
• Grilled eggplant
• Pumpkin roasted and diced
Sauce variations for binding 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 cheese (like crescenza or robiola + a splash 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)
Variations for a more gourmet presentation or accompaniment
To be added on top or inside the crepes:
• Gratin with grated cheese + breadcrumbs for a golden crust
• Béchamel flavored with curry or turmeric
• Diced mozzarella added in the filling for a stringy version
• Tomato sauce placed on the bottom of the baking dish
• Walnut crumbs or toasted almond flakes on top
Always on the CRÊPES THEME, I leave you other 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 cup milk
- 1/4 cup flour
- 3 tbsps butter
- 2 oz Grana Padano grated
- 1 cup milk
- 3/4 cup flour
- 2 eggs
- to taste salt
- 1 cup carrots, cooked, boiled
- 1 cup baby potatoes, cooked, boiled
- 3.5 oz green beans (boiled)
- 3.5 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 Casseroles
- Crepe Makers
Here is a delicious and vegetable-rich main course
Since all the vegetables are already boiled, I start the recipe by cutting them all into small cubes.
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 thinning the mixture with the milk, adding a pinch of salt.
Then I grease a small pan and cook the crepes one ladle of mixture at a time and then flip the crepes for an even and perfect cooking.
I obviously have to finish the egg, milk, and flour mix!
I fill the crepes with the vegetables mixed with some of the béchamel sauce and fold them into triangles,
I then place them one by one in the baking dish, seasoning with the béchamel set aside and adding the grated cheese.
Now I bake in a preheated oven at 375°F, cooking for about 20/25 minutes the oven-baked gratin crepes filled with vegetables and béchamel sauce.
Bon appétit and happy cooking! Annalisa
Storage
How to store the crepes with vegetable ragù and béchamel sauce
The crepes can be stored in the refrigerator for 2 days, closed in an airtight container or covered with plastic wrap.
When serving, it is sufficient to reheat 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 thawing them in the refrigerator overnight before cooking or reheating or filling them as desired.
