1. Crepe Batter Preparation:
– In a blender, combine flour, milk, eggs, melted butter, and salt. Blend until smooth. Allow the batter to rest for at least 30 minutes.
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2. Cooking the Crepes:
– Heat a non-stick skillet over medium heat. Pour a small amount of batter into the skillet, swirling it to coat the bottom evenly. Cook for about 1-2 minutes on each side, until lightly golden. Repeat until all the batter is used.
3. Zucchini Filling:
– In a separate skillet, sauté the chopped onion and garlic until softened. Add the grated zucchini and continue cooking until the zucchini releases its moisture and becomes tender. Remove the zucchini mixture from the heat and let it cool slightly. Stir in ricotta cheese, Parmesan cheese, and chopped fresh herbs. Season with salt and pepper to taste.
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