Light fresh green broccoli crepes. Very easy to prepare and delicious to enjoy in many dishes such as lasagna, cannelloni, or stuffed bundles.
I hurry to add this recipe so I won’t forget it, because it is really excellent.
The consistency of the crepes is fabulous, it doesn’t stick, it doesn’t break, it flips on the griddle without problems and the taste is great.
The broccoli are slightly blanched and blended with flour to quickly prepare the crepe batter.
The step-by-step photo procedure will make preparation easier.
I used oat flour: the result is a soft, thin, and really tasty dough.
I measured the batter to make soft and foldable crepes, despite the ingredients being few and simple.
Replacing regular milk with any plant-based beverage “such as soy or oat milk” makes the recipe perfect even for the lactose intolerant.
Recently, oats have been introduced among the foods that can be consumed in low quantities by celiacs: always remember to buy oat flour that has ‘gluten-free’ on the packaging.
A fit, light, easy, and quick recipe. They are very soft.
Naturally gluten-free, since oat flour doesn’t contain gluten, they are also suitable for those who suffer from celiac disease or gluten protein intolerance.
Of course, you can substitute and use the flour you like best with the same weight.
They are made by blending broccoli well, mixing eggs with milk and flour; to get a smooth and completely lump-free batter in no time you’ll have a smooth and perfect batter!
Let the batter rest for at least 30 minutes in a cool place or in the fridge; this step is necessary because the flour will release all the starch for softer and tastier crepes.
This is poured, one ladle at a time, into a hot, slightly buttered or oiled pan: move it off the heat and pour a small ladle of batter, rotate it quickly to “coat” the entire pan and immediately return it to medium heat to have golden crepes.
I recommend? if you use a good quality non-stick double-bottomed pan: it will be easier to detach them and create perfect crepes. “The pan doesn’t necessarily have to be small, on the contrary: better a sturdier and wider pan to allow for better cooking”.
To be filled as you want and desire, also to be used in the oven with béchamel, in short, it’s up to you..
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 126.53 (Kcal)
- Carbohydrates 11.24 (g) of which sugars 1.74 (g)
- Proteins 6.00 (g)
- Fat 6.68 (g) of which saturated 2.41 (g)of which unsaturated 2.87 (g)
- Fibers 1.45 (g)
- Sodium 211.96 (mg)
Indicative values for a portion of 50 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 for Green Broccoli Crepes
- 7 oz broccoli (green part, weight after cooking and draining)
- 3 eggs (room temperature)
- 1/3 cup Parmigiano Reggiano PDO
- 1 1/3 cups oat flour (or all-purpose flour)
- 1 tbsp extra virgin olive oil
- 1 1/3 cups milk (or semi-skimmed)
- to taste salt
- to taste olive oil (or butter to grease the pan)
Tools
- Bowl
- Blender
- Pan
- Pot
- Absorbent Paper
Steps for Green Broccoli Crepes
Wash the broccoli and cut into florets, which we will boil in salted water until soft but not overcooked.
Drain it.
To keep its bright color, immerse it in ice water and then drain and set aside.
In a bowl, place the cooked and cooled broccoli, well-drained, with the eggs and a pinch of salt
Add the oil and start blending with an immersion blender.
Add the grated cheese, a little milk, and blend.
Add the sifted flour and the remaining milk.
Blend well until you get a smooth batter, it should not be too thick; if necessary, you can add a little more milk.
Cover with plastic wrap and let rest for at least 30 minutes at room temperature (or in the fridge in the less cold top area).
Take the batter again, mix again with a hand whisk, and proceed to cooking.
Heat a non-stick 8.6-inch pan well over medium heat.
Grease the pan with a little oil, using a piece of kitchen paper, and let it heat well. Pour a small ladle of batter in it and immediately rotate the pan to distribute it evenly.
“If you want, you can grease the pan using oil instead of butter”.
As soon as the crepe solidifies and its edges detach easily, flip it to the other side and complete cooking for another 30-40 seconds.
(It’s easy to tell when it’s time to flip the crepe because it will detach easily from the bottom).
Continue this way until the batter is finished, greasing the pan lightly with kitchen paper every 2-3 crepes.
With these doses, 10-11 crepes will be made using an 8.6-inch pan.
The crepes are ready to be filled, fold them as you prefer into half-moons, bundles, packets, fans, or cannelloni.
Enjoy your meal.
Tips
You can let the crepe batter rest for up to 12 hours in the refrigerator, covered with plastic wrap.
Depending on how you will use them and the toppings, you can decide whether to make them larger or smaller.
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Notes
You should know that broccoli is a treasure trove of nutrients that make it a very important ally for your health and well-being.
We all know that vegetables are good for us, but broccoli in particular, thanks to their high folic acid content, stimulate our immune system and protect us from seasonal ailments.
However, it is important to have a very short cooking time so as not to deprive broccoli of their properties.
Tips: First of all, it is good to buy organic broccoli and learn to choose them fresh. How? Just look at the color, which should be dark green. If it starts turning yellow, it means the broccoli is starting to spoil.
Before washing them, remove the hardest part of the stem; the rest of the broccoli should be divided: cut the stem lengthwise and in the center into smaller pieces to form many small “trees”, taking care to remove any discolored or damaged parts.
Let the broccoli rest in the solution for at least 10 minutes, but it’s better to reach about 20 minutes, then rinse with cold water.
It is important to know that when cooking broccoli, often the florets are used, and the leaves and stems are discarded, but the whole broccoli is edible, and nothing of the broccoli should be thrown away. With the stem and leaves of the broccoli, you can make a tasty pesto to use for dressing pasta or preparing creams or soups.
