Difficulty: easy
Preparation time: 20 min
Cooking time: 20 min
Servings: 1
Ingredients:
for the crepes:
- 50 g of Ruggeri spelt flour
- 1 egg
- 200 ml of water
for the filling:
- 90g of ricotta (my package has 90g)
- asparagus
- zuchinis
- salt, rosemary and mint
Procedure:
Turn the oven on to 180°. Cook the vegetables first. Cut the courgettes into pieces, place them on baking paper with salt, rosemary and mint. Place the asparagus nearby and season with the same spices.
Cook for about 20 minutes. I have a microwave with the Crisp Grill function, so I cook the roasted vegetables there! They take less time and the house doesn't become a sauna in the summer!
While the vegetables are cooking, let's prepare the crepes. Pour all the ingredients into the jug of the minipimmer and blend well. Let it rest for a few minutes.
Heat a 20cm non-stick frying pan and pour in half the batter. Cook the crepe for one minute, until it sets, then flip and cook on the other side. Repeat with the remaining batter.
Fill the crepes, spreading the ricotta, dividing it in half for each crepe. Lay out the asparagus and then arrange the courgettes. Roll up and serve.
