ZUC­CHINI CREPES WITH PEAS & RI­COTTA

Cuisine - - GINNY GRANT -

MAKES 16-18 / PREPA­RA­TION 10 MIN­UTES PLUS 2½ HOURS REST­ING TIME / COOK­ING 50 MIN­UTES

FOR THE CREPES

3 zuc­chini, grated (about 300g-350g) 2 tea­spoons sea salt 200g flour 3 eggs 450ml milk 25g but­ter, melted, plus ex­tra for the pan Put the grated zuc­chini in a bowl and sprin­kle with 1 tea­spoon of the sea salt. Al­low to sit for 30 min­utes. Trans­fer the zuc­chini to a clean tea towel and squeeze out the mois­ture. Roughly chop and set aside.

Mix the flour with the re­main­ing salt in a large bowl. Add the eggs and milk and whisk un­til smooth. Mix in the melted but­ter. Stir in the zuc­chini, then cover and put into the fridge for 2 hours.

Heat a 20cm non-stick pan or crepe pan, add a small knob of but­ter and melt, swirling around to coat the pan, then use a pa­per towel to wipe it out (don’t dis­card the pa­per towel).

Pour a small amount of bat­ter into the pan and swirl to get an even coat­ing. Cook un­til the crepe be­gins to colour at the edges then use a small pal­ette knife to turn the crepe over. Cook for another minute then move to a plate (don’t de­spair if your first crepe isn’t suc­cess­ful – of­ten the first one is only suitable for sea­son­ing the pan).

Wipe the pan clean with the but­ter-soaked pa­per towel and start again, re­peat­ing as above and stack­ing the crepes on top of each other on the plate. The stack of crepes can be tightly wrapped in plas­tic wrap and re­frig­er­ated a day be­fore you need them. They can also be frozen – put lay­ers of bak­ing pa­per be­tween each crepe to stop them stick­ing to­gether.

FOR THE ZUC­CHINI FILL­ING

2 ta­ble­spoons olive oil 6 zuc­chini, cut into small chunks us­ing a rolling

cut (ir­reg­u­lar chunks on the an­gle) 2 cloves gar­lic, thinly sliced 2 spring onions, sliced 2 ta­ble­spoons shred­ded mint 2 cups frozen peas 250g ri­cotta (I used Mas­simo’s) Heat the oil in a pan over medium heat and add the zuc­chini. Fry un­til golden, sea­son with salt, add the gar­lic, spring onion and mint and fry for another minute.

Add ½ cup wa­ter, cover and sim­mer very gen­tly for 10 min­utes or un­til the zuc­chini is very soft. Add the peas, cover and cook for another minute. Al­low to cool then stir in the ri­cotta. Check the sea­son­ing.

TO AS­SEM­BLE AND SERVE

15g (1 ta­ble­spoon) but­ter, cut into small dice 4 medium toma­toes, peeled, seeds re­moved, diced 1 ta­ble­spoon ex­tra vir­gin olive oil Pre­heat the oven to 180°C. Put a spoon­ful of fill­ing into one quar­ter of one crepe, fold over, then fold over again. Put into a lightly but­tered bak­ing dish.

Re­peat with the re­main­ing crepes. Dot with the but­ter, cover with foil and bake for 20 min­utes or un­til heated through.

Mix the diced toma­toes with the oil and sea­son gen­er­ously. Scat­ter over the warmed crepes to serve.

WINE A lengthy, lean chardon­nay – go for the Bran­cott Es­tate Let­ter Se­ries ‘O’ Marl­bor­ough Chardon­nay 2016.

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