Drive away with green broad beans and ricotta
126 recipes
Crêpes ricotta and zucchini!
ingredients
servings
2
Semiskimmed milk
200 oz
Extra virgin olive oil
8 oz
White sugar
5 oz
Type 00 wheat flour
70 oz
Eggs
1 unit
Salt
to taste
Ricotta cheese
150 oz
Nutmeg
to taste
Courgette
150 oz
second courses from Italy
Crêpes ricotta and zucchini!
Crêpes ricotta and zucchini!
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For a fast and delicious dish.
preparation
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.
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.
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.
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.
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.
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.
