Zucchini crepes stuffed with speck and stracciatella, are a simple and quick recipe, a blend of textures and flavors that whet the appetite! I also recommend trying the baked crepes with tomato and mozzarella and the crepe pie with ham and provola. For the crepe recipe, I used my tested version without butter, as I find them less cloying, and I also added grated zucchini. For the filling, I used speck and stracciatella, but you can also use prosciutto and mozzarella. The recipe is very versatile and can be prepared a few hours in advance and then heated when needed. If you try them too, let me know in the comments, and don’t forget to subscribe to my Facebook and Instagram page.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 257.06 (Kcal)
- Carbohydrates 8.16 (g) of which sugars 2.03 (g)
- Proteins 16.59 (g)
- Fat 17.89 (g) of which saturated 3.63 (g)of which unsaturated 6.70 (g)
- Fibers 0.34 (g)
- Sodium 720.71 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 1/2 cup all-purpose flour
- 1.5 tbsp olive oil
- 1 cup milk
- to taste salt
- 1 zucchini
- 8.8 oz speck
- 8.8 oz stracciatella
How to Make Zucchini Crepes
In a large bowl, beat the eggs, add the milk and a pinch of salt, then add the grated and squeezed zucchini and subsequently the flour a little at a time.
To avoid lumps, mix with a whisk until you get a smooth and well-blended mixture, cover the bowl with plastic wrap and let it rest for 30 minutes in the fridge.
Heat a non-stick pan and grease it with a little oil, then pour a ladle of batter, tilt and rotate the pan to distribute the batter evenly.
Cook for a few minutes over low heat on both sides, continue until all the batter is used up, then stack the crepes on top of each other to keep them warm.
At this point, take the crepes individually and fill them with stracciatella and speck.
Serve immediately! Enjoy your meal.
Storage and Tips for Zucchini Crepes
They can be stored in an airtight container until the next day. The crepes can stay in the fridge for up to two days. They can be frozen for 2-3 months once cooled. Instead of oil, you can use butter.
