A tasty yet really simple first course to make, suitable for all menus, even festive occasions. The crepes with vegetables are filled with creamy ricotta and sautéed vegetables, then baked in the oven with classic béchamel sauce. In this case, I chose a filling based on zucchini and bell peppers, but you can vary it according to the season. Try this recipe, and if you like, let me know with which vegetables you filled your crepes!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Seasonality: All Seasons
- Energy 366.63 (Kcal)
- Carbohydrates 34.96 (g) of which sugars 7.40 (g)
- Proteins 18.41 (g)
- Fat 17.87 (g) of which saturated 10.84 (g)of which unsaturated 6.22 (g)
- Fibers 2.82 (g)
- Sodium 413.69 (mg)
Indicative values for a portion of 300 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 (large)
- 3/4 cup all-purpose flour
- 1 cup whole milk
- 1 pinch salt
- butter (for the pan)
- 3 zucchini
- 2 bell peppers
- 7 oz ricotta
- 12 oz béchamel sauce
- Parmigiano Reggiano DOP
- extra virgin olive oil
- salt
- pepper
Tools
- Crepe Pan
- Baking Dish
- Pan
- Bowl
- Whisk
Preparation
Start by preparing the crepes batter: break the eggs into a bowl, add a pinch of salt and beat them lightly.
Add the sifted flour and blend it using a whisk.
Finally, pour in the milk (at room temperature) and stir with the whisk until you get a smooth and homogeneous batter.
Cover the bowl with plastic wrap and let it rest for about 30 minutes.
Meanwhile, clean the vegetables and cut them into cubes. Put them in a pan (1), add a drizzle of oil, a pinch of salt, and cook them over high heat for 7-8 minutes, until they are browned.
Put the ricotta in a bowl, add about 3 tablespoons of béchamel (taken from the total), a grind of pepper, and mix.
After the resting time, take the batter and start cooking the crepes.
Heat a specific pan with a small piece of butter, pour half a ladle of batter into it, and distribute.
When the edges of the crepe start to detach, flip it with a spatula and finish cooking. It will take about 30 seconds per side.
Continue with the preparation until the batter is used up. If necessary, grease the pan from time to time.
With these doses, you should get 10-12 crepes, depending on the diameter of the pan.
Fill the crepes with the ricotta cream and sautéed vegetables (2).
Fold them into a wallet shape, or roll them like cannelloni.
Grease a baking dish with a bit of béchamel and arrange the crepes in it, trying not to overlap them too much (3).
Cover them with the remaining béchamel and sprinkle with grated Parmesan to taste (4).
Put everything in a ventilated oven at 375°F and gratin for 15-20 minutes.
The crepes with vegetables are ready to be served… bon appétit!
Tips and Notes
You can vary the vegetables to your taste, adding eggplants, carrots, mushrooms, onions, or whatever you have available.
You can enrich the filling with diced ham, speck, or bacon.
If you have leftovers, you can store the crepes in the refrigerator and warm them up the next day.
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