Zucchini and cheese crepes and more HERE YOU WILL FIND THE THINGS I USE https://rapanelloelasuacucina.blogspo... My book https://www.impremix.it/prodotto/fate... rapanello recipes _________________________________ Zucchini and cheese crepes, but not only #crepes #crespelle #ricettedelladomenica 12 Crepes 3 eggs Flour about 5 tablespoons Salt Nutmeg Milk about 100 ml Filling 3 medium courgettes 250 g ricotta 2 tablespoons parmesan 150 g fontina Salt pepper garlic Parsley, oil Béchamel sauce 500 ml cold milk 40 g flour salt A knob of butter First you have to prepare the crepes. To make 12 crepes take a medium-sized tall bowl and beat 3 eggs, gradually add about 5 tablespoons of flour until it reaches a density where it is difficult to mix with the whisk. Now add about 10-120 ml of milk which would be a little more than a glass, at the beginning a little at a time and incorporate to create an almost liquid cream. Salt and nutmeg. With a 20 cm diameter pan, cook the crepes one millimetre thick over a moderate heat, the pan must always be slightly greased and hot but not to burn the crepes. To make the filling, cut 3 medium courgettes into slices like coins. In a large pan, brown a crushed clove of garlic with 3 tablespoons of extra virgin olive oil, add the courgettes and cook over a high heat for about 12 minutes, stirring often, at the end salt, pepper and parsley. Remove the courgettes from the heat and add 250 grams of ricotta, mix and add 2 tablespoons of parmesan and 150 g of fontina cheese or other cheeses you prefer. Mix well. Lay out the 12 crepes on the table and divide the filling evenly over the crepes. Fold the crepes in half and with light pressure spread the filling inside them and fold in half again like a handkerchief or bundle or triangle. Prepare half a liter of béchamel. In a saucepan put half a liter of milk at room temperature, add 40 grams of flour and mix, salt, and a knob of butter. Place the saucepan on the stove and mix calmly, when it is about to boil it will thicken, at this stage you have to mix a little more, one minute of cooking and remove from the stove, mix another minute and the béchamel is ready. In a baking dish put 4 tablespoons of béchamel and the filled crepes in the order you prefer, Cover with the remaining béchamel and a sprinkling of cheese. In a preheated oven at 180°c for 25 minutes Your courgette and cheese crepes are ready. For a more exclusive filling you can add smoked salmon, browned shrimp or sausage to taste. _________________________________ ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercial purposes [email protected]