Zucchini and ricotta Crepes with Herb béchamel

serves 12 crepes

330 g of skimmed milk

2 eggs

170 g flour

130 ml of mineral water

Salt

for filling

800 g green Zucchini

250 g cow's milk ricotta

50 ml white wine

1 clove of garlic

2 Tablespoons extra virgin olive oil (20 g)

for bèchamel light

1 litre of skimmed milk

40 g flour

20 g butter

40 g Parmesan

20 g of Arugula over a tuft of parsley

salt, pepper, nutmeg

Procedure

To prepare the crepes begin melting when cold milk with the flour. Transfer the liquid in the Blender by adding salt, eggs and oil. After well blended for a couple of minutes, add mineral water. Let it sit for half an hour or so.

Lightly grease with butter wrapped in a sheet of paper from a small frying pan by cooking crepes, with non-stick, which will fund placed on moderate fire; pour in a tbsp of batter and spread it across the surface of the pan. Cook 1 or 2 minutes per side.

Wash the zucchini, deprive them of the ends, cut them into thin slices and put them in a large pan with the clove poached garlic, half a glass of water and white wine.

Salt and pepper lightly and cook with the lid on for 10 minutes.

Dull flame add two tablespoons oil and remove the shirt of garlic.

Turn on the oven and bring it to 200 degrees temperature.

Prepare the bèchamel light, which should be very soft, put in a saucepan the milk cold or at room temperature (I use skim only) with a pinch of salt, butter and flour (two tablespoons well filled if you want stronger bèchamel; more rasi if want more liquid, as the cream).

Thoroughly blend all these ingredients with a spoon, taking care to dissolve all lumps of flour.

When all is well mixed, put the pan on the fire and keeps turning with a spoon without ever stop until that mixture that you will begin to simmer.

At this point, add a pinch of freshly ground pepper and a pinch of nutmeg.

Shuffle again for 1 minute and the sauce is ready.

If it is a bit too runny, let her stand half an hour approximately and then add a tablespoon of Parmesan cheese.

Go to mixer Zucchini with ricotta for a couple of minutes to obtain a cream to add a tuft of Arugula and parsley, well washed and chopped.

Fill the crepes one by one with a spoonful of the mixture preparation; folding in half to 2 times resulting in a fan. Lightly crush each crepe to better distribute the filling.

Incorporate the bèchamel half of the grated Parmesan, Arugula and parsley and stir well until obtaining a homogeneous compound.

Spread 2 tablespoons of bèchamel at the bottom of a baking dish and place the crepes in a single layer without overlapping tiles. Pour with the bèchamel and, then, with the remaining Parmesan.

Pass in a hot oven to bake for 30 minutes, or until golden brown.

After removing the dish from the oven let it firm up for 5 minutes before serving.