ZUCCHINI CREPES WITH PEAS & RICOTTA
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.