The crepes with ricotta and zucchini cream are a dish that combines the delicacy of crepes with the richness of a tasty and creamy filling. Perfect for any occasion, from family dinners to festive lunches, these small delights lend themselves to endless variations. Their versatility makes them stars of main courses, refined appetizers, or even tantalizing finger foods for buffets.
Discover how to transform simple ingredients into an elegant and flavorful dish, ideal for impressing your guests or simply treating yourself on a special evening. Prepare to enter the world of rolled crepes: a recipe that, once tried, will become a staple in your culinary repertoire.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 35 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 1/3 cup butter
- 2 cups milk
- 3 eggs
- 2 cups all-purpose flour
- 3 pinches salt
- 1.3 lbs zucchini
- to taste extra virgin olive oil
- 1 shallot
- 16 oz cow's milk ricotta
- 1 egg
- 1 cup grated Parmesan cheese
- 7 oz provola cheese
- to taste basil
- to taste parsley
- to taste salt
- to taste nutmeg
- to taste butter
- to taste Parmesan cheese
Tools
- Crepe Pan
- Baking Pan
Steps
Wash the zucchinis and remove the ends. Grate them into a colander with a large-holed grater, add a pinch of salt, and let them rest for about half an hour in the sink to drain the water.
After the resting time, squeeze them well with your hands to remove excess liquid.
Heat the extra virgin olive oil in a non-stick pan with a shallot. Add the zucchinis and cook over medium heat until they are dry. Turn off the heat and let cool.Meanwhile, start preparing the crepe batter.
In a bowl, beat the eggs with three pinches of salt, mix and add the milk, then the flour, and finally the melted butter.
Heat a non-stick pan and pour a ladle of batter, spreading it evenly over the surface. Cook for a few minutes on both sides until golden. Repeat the process until the batter is used up.
As the crepes are cooked, place them on a plate one on top of the other and cover them with cling film to keep them moist and soft. With my quantities, you’ll get about 10 crepes.In a bowl, mix the ricotta with the egg, Parmesan cheese, salt, pepper, and nutmeg until smooth. Fold in the cooled zucchinis, julienned provola cheese, chopped basil and parsley, and mix thoroughly until a uniform and creamy mixture is obtained.
Take a crepe and using a piping bag or spoon, spread some filling and roll it up. Repeat the same process for the other crepes. Grease a baking pan with some butter, arrange the rolled crepes side by side, add a few knobs of butter and a sprinkle of Parmesan cheese.
Bake in a preheated oven at 392°F for about 15 minutes, the last 5 minutes turn on the grill function and cook until the surface is golden and slightly crispy.
Let cool slightly and serve the rolled crepes hot.
Enjoy your meal!
Storage and Tips
If there are leftovers, once cooled, the crepes with ricotta and zucchini cream can be stored in the refrigerator for up to one day. Before eating, reheat them in the oven or air fryer for a few minutes.
