Zucchini Crepes
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Unrated
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Prep Time
30 mins
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Cook Time
3 mins
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Total Time
33 mins
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Course
Main Course
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Cuisine
Italian
Zucchini Crepes
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 3 zucchini chopped into cubes, medium sized
- 2 cloves garlic
- 2 pinches salt
- extra virgin olive oil EVOO
- Parmesan Cheese
- provolone cheese cut into small cubes
- béchamel sauce
- crepes 2 per person is recommended serving size
Instructions
- STEP ONE: PREPARE THE CREPES & BECHAMEL SAUCE
- Head to my “VINCENZO’S BASICS” section on the website and prepare these two very important ingredients:
- Crepes
- Bechamel Sauce
- CREPES & BECHAMEL SAUCE
- Once these are ready, put them to the side and you can prepare your filling.
- STEP TWO: THE FILLING!
- Pre-heat the oven to 160 degrees.
- Place the chopped zucchini in your fry pan and fill it with water until they are just covered.
- Put the pan on the stove at a medium heat and drop in both garlic cloves (peeled).
- Once the water evaporates, add 2 tablespoons of oil and mix well with a wooden spoon.
- STEP THREE: PUTTING IT TOGETHER
- Get a nice sized baking tray and place one of your crepes flat in the centre.
- Add a small portion of the zucchini to the middle of the crepe, place a small handful off provolone cheese cubes and some grated parmesan cheese.
- Scoop up a tablespoon of béchamel sauce and cover the filling.
- Fold the left and right side of the crepe into the centre so it is closed, then the top and the bottom. While still holding these down, gently turn the filled crepe over and spread a thin layer of béchamel sauce on top using the back of a tablespoon.
- Repeat this as many times as you like, putting the filled crepes one next to the other in rows in the baking tray.
- Before placing the tray in the oven, grate some more parmesan on top (to your liking)
- Place the tray in the oven at 160 degrees for approx. 3 minutes (or slightly longer if you prefer them a little crispier and slightly golden.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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