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Easy Savory Zucchini Ricotta Stuffed Crepes Recipe

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Tender crepes filled with a creamy, herby zucchini ricotta mixture. This easy recipe is perfect for a light dinner or brunch and is a fantastic way to use up summer squash.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 1/2 cups milk (whole or 2%)
  • 2 tablespoons melted butter, plus extra for the pan
  • 1/4 teaspoon salt
  • 2 medium zucchini (about 12 ounces total), grated
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Additional fresh basil or parsley for topping (optional)
  • Drizzle of good olive oil or a pat of butter for topping (optional)
  • A sprinkle of red pepper flakes for topping (optional)

Instructions

  1. Make the crepe batter: In a medium bowl, whisk together the flour and salt. In a separate bowl or large measuring cup, whisk the eggs and milk together until smooth. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter, about the consistency of heavy cream. Whisk in the melted butter. Let the batter rest for at least 15 minutes.
  2. Prepare the zucchini filling: While the batter rests, grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. Heat the olive oil in a small skillet over medium heat. Add the grated zucchini and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant. R…
  3. Mix the filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, and chopped basil. Add the cooked zucchini mixture and stir until well combined. Season generously with salt and black pepper. Taste and adjust seasoning if needed. Set aside.
  4. Cook the crepes: Place a non-stick skillet over medium heat. Add a tiny pat of butter or a drizzle of oil and swirl to coat the pan. Pour about 1/4 cup of the crepe batter into the center of the pan. Immediately tilt and swirl the pan so the batter spreads into a thin, even circle. Cook for about 1-2 minutes, until the edges start to look dry and the bottom is lightly golden. Use a thin spatula to carefully flip the crepe. Cook for another 30-60 seconds on the other side. Slide the cooked crepe …
  5. Assemble the stuffed crepes: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Take one crepe and place it on a clean work surface. Spoon about 2-3 tablespoons of the zucchini ricotta filling onto the lower third of the crepe. Fold the bottom edge over the filling, then fold in the sides, and roll it up like a little burrito. Place the stuffed crepe seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling.
  6. Bake and serve: Bake the stuffed crepes for 15-20 minutes, until heated through and the edges are just starting to get a little crispy. If desired, broil for the last 1-2 minutes for extra color, watching closely to prevent burning. Remove from the oven and let rest for a couple of minutes. Garnish with fresh basil, a drizzle of olive oil, and maybe a little extra Parmesan. Serve warm.

Notes

The first crepe is often a test crepe. Don’t skip squeezing the zucchini to prevent a watery filling. Let the crepe batter rest for at least 15 minutes for tender crepes. For a make-ahead option, assemble the crepes in the baking dish up to 24 hours in advance and refrigerate; add 5-10 minutes to the baking time. To freeze, assemble but do not bake, cover tightly, and freeze for up to 2 months; thaw overnight in the refrigerator before baking.

Nutrition

Keywords: stuffed crepes, zucchini ricotta crepes, savory crepes, easy dinner, brunch recipe, summer squash recipe, vegetarian crepes

Find it online: https://nanarecipes.info/easy-savory-zucchini-ricotta-stuffed-crepes-recipe/