How to make vegetable crepes, a recipe for stuffed dumplings made with asparagus and zucchini, necessary ingredients and preparation.
Ingredients for 6 people
crepes
- 125 gr. made with flour
- 2.5 dl of milk
- 2 eggs
- butter
- 1 bunch of parsley
- 1 bunch of basil
- 4-5 leek leaves
- salt
Stuffed
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- 200 gr. of asparagus
- 300 gr. of zucchini
- 2 eggs
- 4 tablespoons of grated Parmesan cheese
- 4 tablespoons of extra virgin olive oil
- salt
For the dressing
- half a red pepper
- half a yellow pepper
- 2 courgettes
- 20 gr. of butter
- 1 dl of cream
- 1 shallot
- 2 tablespoons of extra virgin olive oil
- salt and pepper
Preparing bundles with vegetables
To make the batter
Beat the eggs, add the flour and a pinch of salt, pour the milk a little at a time and 15 gr. cold melted butter, mix well and let the batter rest for about an hour.
To make the filling
- Clean the asparagus, wash them, steam them for about 10 minutes and cut them into small pieces.
- Check the courgettes, wash them and dice them.
In a pan with the oil, brown the diced courgettes and then add the chopped asparagus, salt, pepper and brown for a minute.
After letting the vegetables cool, add the cheese, eggs, a little salt and mix.
Meanwhile wash the leek leaves, cut them into strips, scald them in boiling salted water for a minute, drain them on a towel and let them dry.
To make the dressing
- Clean the peppers, wash them and cut them into strips.
- Clean the courgettes, wash them and cut them into slices.
- Peel the shallot and mince it.
Brown the chopped shallot in a pan with the oil, add the peppers and courgettes after 5 minutes, continue cooking for another 7-8 minutes and add the cream, salt and freshly ground pepper, cook for about 2 minutes more. moderate fire. Prepare the crepes.
Add the chopped parsley and basil to the batter, then grease a non-stick pan, heat it and with a ladle pour some batter into it and start making the crepes, until the batter runs out.
At this point we can stuff the crepes with the filling, close them in a bundle by tying them with the leek strips.
Pour the sauce into an oven dish, put the bundles brushed with a little melted butter and cook in the oven at 180 ° for about 12 minutes.
Serve the dumplings hot.
