Crispy crepe bundles are a delicious appetizer with Mediterranean flavors. The crepes are filled with fresh zucchini and cheese, then rolled and baked until crispy. They are perfect to serve during a dinner with friends or as a light appetizer.
Prepare the crepe batter by starting with melting the butter without letting it fry in the small pan you will use to cook them
In a bowl, mix the eggs with the flour and a pinch of salt; thin the batter with cold milk, adding it gradually, and incorporate the melted butter
Pour a small ladle of batter into the well-heated greased pan, moving and tilting it to spread the mixture and let it set into a very thin omelet; flip it with a spatula to complete cooking on the other side, then turn it out onto a plate and repeat the operation without greasing the pan again: each crepe will be ready in less than a minute (with this amount, you should get at least 12 crepes)
Cut the zucchini into small cubes and sauté them over high heat in the butter heated with the sliced shallot; season with salt and pepper
Blend the pecorino with the parmesan in a mixer
Fill the crepes with the zucchini and cheese, distributing the ingredients evenly, then close them into bundles
Heat the oil, flavoring it with rosemary leaves, and briefly brown the bundles, coloring them on all sides
Pan
Bowl
Cooking Brush
Pot
Cutting Board
Store the crispy crepe bundles in the refrigerator for up to 2 days.
You can serve the bundles hot or cold.
Italia
| Energy (kcal) | 242.08 |
| Carbohydrates (g) | 10.58 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 18.36 |
| of which Saturates (g) | 7.33 |
| Protein (g) | 8.91 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.23 |
