An extremely delicious and easy-to-make main course, crepes with zucchini, Asiago, and speck are truly tasty. Also great as an appetizer, these crepes can be personalized with whatever we have in the fridge, replacing speck with the preferred deli meat and the cheese with any available string cheese. If you don’t eat meat, you can skip the deli meat, and they will still be good. Let’s get to work and prepare the crepes with zucchini, Asiago, and speck together.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for the crepes
- 3 eggs
- 1 cup cup milk
- 1 cup cup all-purpose flour
- 2 tbsp tbsp butter
- 1 pinch salt
- 2 zucchini
- 1 onion
- 2 tbsp extra virgin olive oil
- to taste salt and pepper
- 3.5 oz oz speck
- 3.5 oz oz Asiago cheese
- 1 oz oz grated cheese
- 0.7 oz oz butter
Tools
- Pan
- Immersion blender hand blender
Preparation
Let’s start with the zucchini by washing and grating them with a coarse grater. Sauté in a pan with chopped onion and extra virgin olive oil. Season with salt and pepper. 7-8 minutes will suffice. Let cool.
In a tall container, pour the milk and add the eggs. Add the flour and melted butter to which the salt has been added. Mix everything with a whisk or hand blender, taking care not to form lumps. In a lightly greased and well-heated non-stick pan, pour small amounts of batter. Rotate the pan so that the mixture distributes evenly. As soon as the crepe has dried a bit, flip it and finish cooking for a few more minutes.
Combine the diced speck and cheese with the zucchini and mix. Fold the crepes in half to form half-moons. Stuff with the zucchini mixture and roll up. Place the obtained cannelloni in a baking dish lined with parchment paper. Garnish with grated cheese and melted butter. Bake in a static oven at 356°F for 20 minutes.
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