Crepes bundles with ricotta and zucchini, delicate and easy to prepare. I made this dish with eggless crepes, but you can also use the classic crepes. I also preferred to prepare the béchamel with extra virgin olive oil instead of butter, but you can make your favorite recipe. I then used fresh cow’s milk ricotta, but if you find sheep’s milk ricotta, you’ll get an even tastier dish. Let’s get to work and prepare the crepes bundles with ricotta and zucchini.
OTHER RECIPES WITH ZUCCHINI
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10-12 crepes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for the preparation of crepes bundles with ricotta and zucchini
- 2 cups milk
- 3.5 tbsp extra virgin olive oil
- 0.4 cup all-purpose flour
- to taste salt and nutmeg
- 1.5 cups milk
- 1.2 cups all-purpose flour
- 1 pinch salt
- 2 tbsp extra virgin olive oil
- 2 zucchini
- 1 onion
- 2 tbsp extra virgin olive oil
- 10.5 oz ricotta
- to taste salt and pepper
Tools
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- Immersion Blenders
- Skillet
Steps for the preparation of crepes bundles with ricotta and zucchini
First, prepare the zucchini: roughly chop an onion. Wash and chop the zucchini into chunks. Sauté them in a skillet with onion and oil, salt, and pepper. Just a few minutes, they should remain slightly crunchy.
Prepare the béchamel. Toast the flour with the oil (or with butter in the same quantity). Add the milk and work with a hand whisk to avoid lumps. Season with nutmeg and salt, cooking until the béchamel thickens.
In a high-sided container, put the milk, flour, salt, and oil. Blend everything with the immersion blender. Pour small amounts of the mixture onto a slightly oiled skillet. Rotate the skillet to distribute the mixture well. Cook the crepes for a few minutes on each side.
Mix the zucchini with the ricotta and add a bit of béchamel to make the filling creamier. Adjust with salt and pepper. Place a dollop of the mixture at the center of each crepe and form a bundle. Place them on a baking tray lined with parchment paper. Dress them with a touch of béchamel, some Parmesan if desired, and bake in the oven at 350°F, static, for 20-30 minutes.
Storage
You can store the crepes in the fridge for two or three days.
