Ricotta and Zucchini Crepes Recipe

Ingredients

Serve 6

Crepes:

• 1 2/3 cups/250 g all purpose/plain flour

• 2 cups/500 ml milk

• 4 eggs

• 1 tbsp finely chopped thyme

• 1 tbsp finely chopped marjoram

• 1 tbsp finely chopped parsley

• 1/8 tsp salt

• 1 tbsp butter 

Ricotta Filling:

• 12 oz/350 g zucchini/courgettes, cut into rounds

• 2 tbsp butter

• 24 zucchini flowers, carefully washed

• 1 2/3 cups/400 g Ricotta cheese

• 1/2 cup/60 g pine nuts, toasted

• 1/2 tsp freshly ground nutmeg

• 1 1/4 cups/310 ml cream

• 1 tbsp freshly grated Parmesan cheese

Method:

1. Crepes: Mix the flour and milk in a large bowl. Add the eggs and beat until well blended.

2. Beat in the thyme, marjoram, and parsley. Season with salt. Melt the butter in a small frying pan over medium heat.

3. Pour in just enough batter to cover the bottom of the pan, tilting it so that it thinly covers the surface.

4. Cook until the crepe is lightly gold on the underside. Use a large spatula to flip and cook the other side. Repeat until all the batter has been used. Stack the cooked crepes one on top of another in a warm oven.

5. Preheat the oven to 400°F/200°C/gas 6. Butter a large baking dish.

6. Ricotta Filling: Sauté the zucchini in the butter in a large frying pan over medium heat for 5-10 minutes, or until softened.

7. Add the zucchini flowers, Ricotta, pine nuts, and nutmeg. Cook for 3 minutes.

8. Place 2-3 tablespoons of filling in the center of each crepe. Fold the crepes in half and then in half again to form triangles.

9. Arrange the filled crepes in the prepared baking dish. Pour the cream over the top and sprinkle with the Parmesan. Cover with aluminum foil and bake for 10 minutes.

10. Remove the foil and bake for 8-10 minutes more, or until the crepes are crispy and and the cheese is golden brown.