Quiche with peas, spinach, walnuts and ricotta
137 recipes
Cake crepes with grilled vegetables
ingredients
servings
6
Pepper
to taste
Iodized salt
to taste
Olive oil
to taste
Oregano
to taste
Garlic
2 wedges
Grated Parmesan cheese
100 grams
Tomato pulp
400 grams
Baby spinach
200 grams
Aubergine
1 unit
Courgette
2 unit
Carrots
2 unit
Butter
30 grams
Eggs
3 unit
Semiskimmed milk
500 mL
Type 2 wheat flour
250 grams
single courses from Italy
Cake crepes with grilled vegetables
Cake crepes with grilled vegetables
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The cake stuffed crepes with tomato sauce and grilled vegetables.
preparation
step 1
First you have to prepare the crepes. In a bowl beat the eggs with the milk and melted butter. Add the sifted flour with a pinch of salt. Cover the bowl and let stand for about 30min.
step 2
Off with zucchini and melanzanaa elongated stripes. Grilled leverdure. Cut the carrots into thin strips and stretched, then boil them in boiling water for approx 3min. Sauté the spinach in a pan.
step 3
In a skillet, cook the crepes. In a bowl mix the tomatoes with 2 minced garlic cloves and oregano. Season with salt and pepper.
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step 4
Line a baking pan with parchment paper. Put the first crepes and spread with tomato pulp. Add zucchini distribute them over the whole surface and then sprinkled with grated parmesan cheese.
step 5
Cover with another layer cracks. Spread with tomato pulp and add the carrots. Sprinkle with Parmesan and proceed the same way with eggplant and spinach.
step 6
Finish with the last layer of crepes tomato epolpa. Sprinkle everything with grated Parmesan cheese. Bake in the oven preheated to 180 ° C for about 20-25 minutes.
