The buckwheat crepes with zucchini and ricotta are a tasty dish that’s easy to prepare with a super creamy filling. These are crepes made with buckwheat flour that we fill with a delicate cream made from sheep’s milk ricotta and sautéed zucchini. Tasty, original, and easy to prepare because the crepe batter is ready in a few minutes and you just need to cook them in a well-heated non-stick pan with a little oil to get soft crepes that don’t break. Just like the ricotta and zucchini filling, which is super simple because you just need to sauté the zucchini, which together with the ricotta will turn into a perfect cream for use as a filling.
As we said, preparing these crepes is very simple: first, we start with the preparation of the crepes, which we obtain simply by mixing eggs, milk, flour, salt, and a drizzle of oil. With this batter, we get crepes by simply cooking them in a pan with a little oil. Meanwhile, we cook the zucchini with oil and a few mint leaves, and when they cool down, we add the ricotta and grated cheese. We fill the crepes with the zucchini filling, closing them in half-moons, and sprinkle them with a little grated cheese.
You can enjoy them as they are, or you can bake them in the oven to make them crispy and crunchy on the surface. In any case, however you decide to enjoy them, they are definitely an extraordinary tasty, healthy, and also quite light idea perfect for both lunch and dinner.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Buckwheat Crepes with Zucchini and Ricotta
- 1 cup gluten-free buckwheat flour
- 1 cup gluten-free rice flour
- 2 cups milk
- 3 eggs
- as needed butter
- olive oil
- salt
- 1 lb zucchini
- 14 oz sheep's milk ricotta
- 0.5 cup grated Parmesan cheese
- mint
- extra virgin olive oil
- salt
Tools for Preparing Buckwheat Crepes with Zucchini and Ricotta
- 1 Bowl
- 1 Whisk
- 2 Pans
- 2 Stovetops
Steps
Prepare the buckwheat crepes with ricotta and zucchini by first preparing the crepe batter. For complete quantities, method, and cooking times, click here.
Prepare the crepe filling by first cleaning the zucchini: wash and dry them, trim them, and cut them into rounds. Cook them in a non-stick pan with oil and a few mint leaves until they become soft. At the end of cooking, season with salt and pepper.
Add the ricotta and mix with a spoon until you get a creamy mixture. Also add the grated Parmesan and continue mixing.
Fill the center of each crepe with the prepared zucchini and ricotta filling and fold it in half.
Sprinkle with some grated Parmesan and serve.
Simo and Cicci Recommend
You can store these filled crepes for up to two days. Otherwise, you can store the unfilled crepes in the fridge or even freeze them as we have carefully detailed in this article. Similarly, you can prepare the ricotta and zucchini filling in advance and keep it in the fridge until you are ready to fill your crepes.
FAQ (Questions and Answers)
Can I use regular crepe batter instead of buckwheat crepes?
Of course, you can also prepare these crepes using the regular crepe batter.
Can I use cow or buffalo ricotta?
Yes, you can replace it with any ricotta you prefer.
Can I replace ricotta with another creamy cheese or omit it?
Yes, you can replace it with cheeses like Philadelphia, crescenza, or mascarpone. You can also use lactose-free ricotta.
Can I gratinate the filled crepes in the oven?
Yes, just place them in an oil-greased baking dish, sprinkle them with grated cheese, and let them gratinate in the oven at 350°F for about ten minutes until the surface becomes crispy.
