Crepe Rolls are one of our favorite ways to enjoy plant-based foods. They are filling, flavorful, and easy to make. One of our favorite fillings is Zucchini. You can’t really go wrong with a zucchini in any recipe, so here’s a great recipe to get you started! You can use this recipe to fill any of your favorite crepes, or even rolled into a log.
Zucchini is one of the more versatile vegetables available. It’s great for healthy snack recipes, garnishing with cheese, savory pancakes, and more. I found this recipe that I really like. It’s quick, easy and doesn’t take a lot of ingredients. You can prepare it the night before and refrigerate it overnight. If you’re looking for a healthier alternative to cream, this is it. It’s not as rich as cream, but still provides a very nice flavor.
Spring is here, and summer is on the horizon. This means that apples are in and zucchini are in. The two can’t be far apart as they are both in the same family. The zucchini is the vegetable that is used a lot in the spring. Along with the apples, zucchini can be a perfect ingredient to make the best crepe rolls. You can make the best crepe using zucchini as the main ingredient.
The zucchini crepe roll is a delicious and appealing main dish that will wow and please your guests during a festive lunch or special occasion. Although the preparation seems to be complicated, it is really very simple: just create traditional crepes, fill them with zucchini and cheeses, wrap them up, and cut them into slices. Finally, a few flakes of butter, a sprinkle of grated parmesan cheese, and a few minutes in the oven to brown them will provide a golden, extremely stringy product. So, let’s learn how to create zucchini crepe rolls by following our recipe step by step.
How to Make a Zucchini-Stuffed Crepe Rolls
Prep. Time: 25Min. Baking Time: 15Min. Servings: 8
For the Crepes-
- MILK 300 ml (1 1/2 cups)
- EGGS 2
- FLOUR 125 g (1 cup)
- SALT a pinch
- EXTRA VIRGIN OLIVE OIL 1 tbsp.
- COW’S MILK RICOTTA CHEESE 500 g (2 cups)
- ZUCCHINI 600 g
- GRATED PARMESAN CHEESE 70 g
- PROVOLA CHEESE 200 g
- GARLIC 1 clove
- EXTRA VIRGIN OLIVE OIL 3 tbsp.
- SALT AND PEPPER to taste
- GRATED PARMESAN CHEESE 50 g
- BUTTER 30 g
Directions to Make-
- To make the crepes, combine the flour and eggs in a mixing basin and beat together with a hand whisk.
- Pour in the milk and whisk until the batter is smooth and lump-free. Season with a pinch of salt.
- In a nonstick pan, pour the oil and cover it with a piece of absorbent kitchen paper.
- Heat the pan on the fire and pour a ladle of batter into it as soon as it is hot. Cook for a few minutes, stirring the mixture to distribute it evenly over the bottom of the pan.
- Turn the crepe over and cook for a few seconds on the other side as well until it starts to separate from the pan’s edge.
- Continue to create crepes until the batter is gone, constantly using the absorbent kitchen paper you used at the start to grease the pan.
- Wash the zucchini, trim the ends, and shred them into julienne strips using a grater.
- In a skillet with the oil, brown the garlic, then add the zucchini and dry them well. Turn it off and wait for it to cool down.
- Season with salt and pepper after mixing the ricotta cheese with the grated parmesan cheese.
- Cover a work surface with a piece of cling film and place the crepes on top, slightly overlapping, to create a rectangle. Ricotta cheese should be spread on top.
- Spread the zucchini, which is now lukewarm, with the provola cheese, which has been chopped into pieces.
- Close the crepes inwards and roll the rectangle carefully, attempting to tighten the roll as much as possible while assisting yourself with the film.
- Cut several 2.5 cm thick pieces and place them on a baking tray. Sprinkle the grated cheese and butter into pieces, then bake for approximately 10-15 minutes at 400° F with the grill turned on.
- Remove the roll from the oven when the surface is golden brown and serve.
Nutritional Value: 345 calories
– This recipe yields about 8 crepe rolls with a diameter of 22-24 cm. The batter must be smooth and lump-free for a flawless outcome. Sift the flour before mixing it in with the eggs, then combine the mixture with an immersion blender if required to make it even smoother.
– Add a sprinkle of nutmeg and some finely chopped aromatic herbs to the ricotta cheese cream if desired. We used a more delicate cow’s milk ricotta cheese for this recipe, but if you want a more strong flavor, you may use ricotta cheese from sheep or goats, which is more digestible even if you have a dairy allergy.
– Instead of provola cheese, you may load your filled crepes roll with different veggies like spinach or chard, as well as scamorza cheese, mozzarella cheese, or emmental cheese.
– If you like this dish, try the ricotta cheese and spinach crepes and the zucchini and stracchino crepes as well.
What is the best way to keep stuffed crepe rolls?
For a maximum of 1-2 days, keep the filled crepe rolls with zucchini in the refrigerator, wrapped on the surface with cling film. You may also make it ahead of time and freeze it before cooking it, then reheat it as required.
This was the first of the recipes that I planned to try, and I was a bit shocked at how easy the whole process was. I am a big fan of stuffed crepes, especially those stuffed with cheese and fruit, but I thought I would try something a little more exotic for this particular recipe. The zucchini was a fantastic texture for the filling, and it was really nice to be able to roll the crepes out so they would be a little easier to work with. Read more about roasted vegetable crepes and let us know what you think.
This article broadly covered the following related topics:
- vegetarian crepes fillings
- vegetarian crepes
- zucchini crepe filling
- roasted vegetable crepes
- vegetarian breakfast crepes