John Myers
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Crespelle with Zucchini Filling
The perfect crespelle with zucchini filling recipe with a picture and simple step-by-step instructions.
Crespelle / pancakes
- 5 tbsp Flour
- 3 Eggs
- Salt
- Milk
filling
- 1 Small onion
- Zucchini – as small as possible
- 200 g Sour cream
- 60 g Shepherd’S cheese or feta
- Salt, pepper, garlic, some chilli
- …
- Parmesan
- Flaked almonds
- Rapeseed oil
- Crespelle: Mix eggs, flour, salt and milk into a smooth, not too runny dough and let it rest for approx. 20 minutes. Then heat the oil in a wide pan and gradually bake 6-7 pancakes. Then put the flaked almonds in the hot pan and season with plenty of salt and roast until light brown.
- 2nd filling: Dice the onion and garlic very finely and sauté in a little oil. Cut the zucchini into thin slices and add. Season with salt and pepper, add some chilli (should only be a touch of spiciness). Mix with sour cream and crumble in the shepherd’s cheese.
- Preheat the oven to 200 °.
- Lay out the crespelle on the worktop, put a dollop of filling on each and spread it on. Wrap the crespelle into rolls and place in a baking dish. Sprinkle with freshly grated Parmesan and the flaked almonds.
- Place the tin in the oven and bake for about 13-15 minutes until golden brown. Finished.
- A fresh, colorful salad goes well with it.
- Variants: instead of the flaked almonds, you can also use sesame or whole grain oat flakes. The dish also tastes great cold, so don’t over-cook it …
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