One of my best trips in recent years was to Britany. I loved that wild-yet-civilized region very much. Its beaches and lighthouses are fascinating and the food is excellent.
The Bretons think they invented almost everything, but especially crêpes… Good and crunchy. I adapted them to meet the 80s creaminess of when I was a child.
Savory Crêpes with Goat Cheese and spring vegetables
- Preparation time: 120 minutes
- Ingredients for 12-14 crêpes 22 cm in diameter
- Difficulty: Easy recipe
- Ingredients
- For the crêpe:
- 2 eggs
- ½ l of milk
- 200 g all-purpose flour
- A pinch of salt
- Butter to taste
- For the filling:
- 1 goat’s cheese
- 1 mozzarella cheese
- 5 medium zucchinis
- 100 g peas
- 10 asparagus
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Parmigiano cheese to taste
- Butter to taste
- Instructions
- Prepare the crêpe dough. Blend all the ingredients with an immersion blender. Cover the mixture with cellophane and leave it to rest in the refrigerator for at least a couple of hours.
- Preheat the oven at 400° F.
- Cut both cheeses into cubes. Wash, clean, and cut the zucchinis and asparagus into slices. Wash the peas.
- Cook the zucchinis in a pan with two tablespoons of oil for about ten minutes, adding a ladle of hot water if necessary. Halfway through the cooking, add the asparagus and peas. Salt at the end of cooking.
- Prepare the crêpes at this point. Place a knob of butter in a non-stick pan. Scoop the batter and tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook until the top of the crêpe is no longer wet and the bottom has turned light brown (2-3 minutes), then flip them and cook the other side.
- As soon as all the crêpes are ready, they should be filled with zucchinis, flakes of goat cheese, and cubes of mozzarella cheese. Fold them into a triangle and place them on a buttered baking tray, then sprinkle them with some grated parmigiano cheese.
- Bake in the oven for approximately twenty minutes.
Tips to ensure the success of the dish:
- To make the crêpe batter perfect, I always pass it through a sieve to eliminate any lumps.
- Resting the crêpe batter is mandatory. If prepared the day before and left to rest in the refrigerator overnight, it’s even better.
- The knob of butter melted on the pan should be dried with absorbent paper before adding the batter. Before each new ladle of dough, this absorbent paper must be passed over the surface again to grease it a little.
