Crespelle con Zucchine e Crescenza (Crepes with Zucchini and Crescenza Cheese)

Crepes with zucchini is a delicious and appetizing dish that you can serve either as a first course for an important dinner or as a main dish for a light lunch.

Crescenza is a soft, fresh, creamy cow cheese that has a delicate and mild taste. It gives a delicious flavor to this recipe. If you cannot find crescenza cheese, I would recommend to use either Brie or Camembert cheese without the rind.
First the crepes are filled with the zucchini stuffing, then baked in the oven with some bechamel sauce and  covered with tomato sauce.

Crepes are typical of French cuisine, but not only. In fact, in the province of Teramo (Abruzzo) they are commonly prepared and are called “scripelle“. They are used in various recipes such as pies or stuffed with Pecorino d’Abruzzo cheese, rolled and poured into chicken broth (called “scripelle’ imbusse ). In Salento, however, they are cooked longer. Therefore, they are more crisp and are eaten like a snack.

I prepare crepes with a variety of fillings such as spinach and ricotta cheese, mushrooms, asparagus, ham and cheese. My kids love them as a dessert filled with chocolate spread, a special treat for children (and adults, too!).

CRESPELLE CON ZUCCHINE E CRESCENZA (CREPES WITH ZUCCHINI AND CRESCENZA CHEESE)

Preparation time: 1 h                 Cooking time: 20 minutes                    Servings: 4

INGREDIENTS

120 g  (¾ cup) flour
240 ml (1 cup) milk
2 eggs
1 teaspoon baking soda
2 teaspoons apple vinegar
3 tablespoons melted butter
6 medium zucchini, diced
2 cloves of garlic
3 tablespoons olive oil (Extra Virgin)
200 g (about 1 cup) crescenza cheese or robiola cheese
120 g  (¾ cup) ricotta cheese
3 tablespoons grated Parmesan cheese
2 teaspoons chopped parsley
salt and pepper
250 g (about 1 cup) bechamel sauce
6 tablespoons of tomato sauce

DIRECTIONS

1. Prepare the crepes. In a bowl combine flour with a pinch of salt. Add milk with a whisk until butter is uniformly smooth. In a small bowl, beat eggs with a pinch of pepper. Combine the milk mixture with eggs. The batter should be runny, if it is thick add a few tablespoons of milk. Add the baking soda, vinegar and melted butter. Mix vigorously with a whisk. The addition of baking and vinegar makes the crepes light and fluffy. This is my twist to the traditional recipe.
Grease with butter the bottom of a non-stick 18 cm (7 inch) pan over medium heat and pour a ladle of batter in the center, maneuvering the pan to distribute the batter over the entire surface. Cook for about a minute. When the crepes come off easily from the pan and bubbles appear on top, turn it with a spatula and cook the other side for a few seconds seconds. Keep the crepes under a damp cloth to prevent them from drying out.
2. Heat oven to 180 °C (350 °F)
3. Prepare the filling. Wash zucchini, remove ends and cut into cubes. In a non-stick skillet over medium-low heat sauté the garlic in olive oil, being careful not to burn it. Remove garlic and add zucchini. Cook over medium heat for about 10 minutes, stirring a few times. Season with salt and pepper, and set aside. In a bowl mix crescenza and ricotta until the mixture is creamy. Add Parmesan cheese, salt and pepper to taste. Stir and add  zucchini
5. Fill half crepe with the stuffing and close like a book. Complete this procedure until you have used all the filling. If you have some crepes left,  wrap with cling film and freeze. Place the crepes on the bottom of a buttered baking pan. Cover with some bechamel sauce and bake for 10 minutes.  Meanwhile heat the tomato sauce with a tablespoon of butter, salt and pepper. Remove the crepes from the oven, add 1 tablespoon of tomato sauce on each one, bake for additional 5 minutes. Remove from oven, let stand 1-2 minutes and serve with some grated Parmesan cheese on top. – Paola