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Crêpes ricotta and zucchini!

ingredients

servings

2

Semiskimmed milk

200 grams

Extra virgin olive oil

8 grams

White sugar

5 grams

Type 00 wheat flour

70 grams

Eggs

1 unit

Salt

to taste

Ricotta cheese

150 grams

Nutmeg

to taste

Courgette

150 grams

second courses from Italy

Crêpes ricotta and zucchini!

Crêpes ricotta and zucchini!

vegetarian with gluten with eggs with lactose high in calcium high in potassium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crêpes ricotta and zucchini!

For a fast and delicious dish.

Crêpes ricotta and zucchini! step 1

step 1

First we take care of the zucchini, grated with a grater with large holes and let it fry in a non-stick pan without fat, for a few minutes on medium heat, to let them dry.

Crêpes ricotta and zucchini! step 2

step 2

Let cool completely, season with a pinch of salt and add to ricotta. We can also add grated cheese and nutmeg in the filling to flavor.

Crêpes ricotta and zucchini! step 3

step 3

For crêpes, we gather all the ingredients in a blender or in a bowl. In the second case, we work with a whisk, until obtaining a smooth mixture without lumps.

Crêpes ricotta and zucchini! step 4

step 4

Heat the non-stick pan and dirty with a little oil or butter clove, removing the excess with a piece of paper, then pour a ladle of mixture and cook until it has browned over and well golden underneath, before turning it over.

Crêpes ricotta and zucchini! step 5

step 5

Proceed with cooking until the dough is used up. I usually arrange them on a plate, moving them gently when I have to stuff them.

Crêpes ricotta and zucchini! step 6

step 6

We fill the crepes in half, then close to cover and fold in a triangle. They are also excellent cold, you can make au gratin in the oven by placing them in a pan and covering with béchamel and cheese, cooking for 10 minutes at 200 degrees.

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