Crepe Roll Stuffed with Zucchini: the recipe for a delicious and stringy dish

The crepe roll stuffed with zucchini is a tasty and inviting main course, perfect to amaze and delight guests for a festive lunch or a special occasion. Although the preparation may appear a bit elaborate, actually it is very simple; you just need to make the classic crepes, stuff them with zucchini and cheeses, then roll them up and cut them into slices. Finally, you just have to sprinkle them with a few flakes of butter, a sprinkle of grated parmesan cheese and put all in the oven to brown, for a golden and super stringy final result. So let’s find out how to make crepe roll stuffed with zucchini by following our recipe step by step.

Tips

– With the doses of this recipe you will get 4 crepes of about 26 cm in diameter or 8 of 22-24 cm. For a perfect result, the batter must be smooth and free of lumps. Sift the flour, before incorporating it into the eggs, and, if necessary, blend the mixture with an immersion blender to make it even smoother.

– If you wish, you can flavor the ricotta cheese cream with a pinch of nutmeg and some finely chopped aromatic herbs. For this recipe we have chosen to use a more delicate cow's milk ricotta cheese, but if you want a more intense taste you can also choose ricotta cheese of sheep or goat, more digestible even in case of intolerance to dairy products.

– Tasty and versatile, you can fill your stuffed crepes roll with other vegetables, such as spinach or chard, but also with scamorza cheese, mozzarella cheese or emmental instead of provola cheese.

– If you liked this recipe, also try the ricotta and spinach crepes and the zucchini and stracchino crepes.

How to store Stuffed Crepe Roll

The stuffed crepes roll with zucchini can be stored in the refrigerator, covered on the surface with a cling film, for a maximum of 1-2 days. You can also prepare it in advance and freeze it before cooking, taking it out as needed.

How to make the Crepe Roll Stuffed with Zucchini

Make the crepes; collect the flour and eggs in a bowl, then mix with a hand whisk.

Pour in the milk and dilute well, until you get a smooth and lump-free batter. Add a pinch of salt.

Pour the oil into a non-stick pan and sprinkle it with a sheet of absorbent kitchen paper.

Heat the pan on the stove and, as soon as it is hot, pour a ladle of batter. Distribute the mixture evenly on the bottom of the pan, swirling it, and cook for a few minutes.

When the crepe begins to detach from the edge of the pan, turn it over and cook it for a few seconds on the other side as well.

Continue to make the other crepes, until the batter is all finished, always greasing the pan with the absorbent kitchen paper used at the beginning.

Wash the zucchini, cut the ends and cut them into julienne strips with the appropriate grater.

Brown the garlic in a pan with the oil, add the zucchini and let them dry well. Turn off and let it cool down.

Mix the ricotta cheese with the grated parmesan cheese, then season with salt and pepper.

Spread a sheet of cling film on a work surface and arrange the crepes on top, slightly overlapping, so as to form a rectangle. Spread the ricotta cheese.

Spread over the now lukewarm zucchini and then the provola cheese cut into pieces.

Close the crepes inwards, and gently roll the rectangle, trying to tighten the roll well and helping yourself with the film.

Cut many slices about 2.5 cm thick and arrange them in a baking dish. Sprinkle the butter into chunks and the grated cheese, then bake at 400 ° F with the grill on and cook for about ten minutes.

When the surface is golden brown, take the roll out of the oven (14) and serve.