Crespelle with zucchini filling

Ingredients for 2 servings:

• 20 g butter
• 125 g flour
• 2 eggs
• 250 ml milk
• 1 pinch of salt
• 300 g zucchini
• 1 small onion(s)
• 200 g ricotta
• 3 tbsp cream
• 1 tbsp lemon juice
• 1 bunch parsley, chopped
• 1 tbsp oil
• 40 g Parmesan, grated
• salt and pepper
• Thyme
• nutmeg
• Lemon peel, untreated, grated
• some butter for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Melt the butter. Mix the flour with the salt, then stir in the eggs, milk, and butter one after the other. Let it sit for about 15 minutes. Then use the batter to make 4 thin pancakes. Chop the onion and sauté in the oil. Coarsely grate the zucchini and add it, fry for about 5 minutes over medium heat, then let it cool slightly. Stir in the ricotta, cream, lemon juice, the finely chopped parsley, and the seasoning. Spread the pancakes with the filling, roll them up, and place them side by side in a greased baking dish. Sprinkle with Parmesan cheese. Bake at 190°C (top/bottom heat) for about 20 minutes. Serve with tomato sauce or salad.