Recipe Title: Savory Crepe Rolls with Prosciutto, Zucchini, and Primosale Cheese
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 125 ml |
| All-purpose flour | 65 g |
| Eggs | 1 |
| Butter | 10 g |
| Parmigiano Reggiano DOP (grated) | 10 g |
| Salt | To taste |
| Ground black pepper | To taste |
| Zucchini | 400 g |
| Primosale cheese (sliced) | 250 g |
| Cooked ham (sliced) | 150 g |
Nutritional Information (Approx.):
| Nutrient | Value per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Carbohydrates | 25 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Instructions:
Step 1: Prepare the Crepe Batter
To make the crepe batter, begin by sifting the all-purpose flour into a large mixing bowl. Add a pinch of salt to the flour and pour in the whole milk gradually while stirring with a whisk to avoid lumps. In a separate small bowl, beat the egg lightly with a fork and add it to the flour-milk mixture. Stir to combine until the batter is smooth. Melt the butter in a small saucepan over low heat, then pour it into the batter, mixing to incorporate. Lastly, add the grated Parmigiano Reggiano and stir to blend evenly. Set the batter aside for a few minutes.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium heat and add a small amount of butter to grease the pan. Use a paper towel to spread the melted butter evenly on the surface. Once the butter has melted and the pan is hot, pour a ladleful of batter into the skillet. Tilt the pan to ensure the batter covers the entire bottom in a thin, even layer. Cook for about 1 minute or until the edges of the crepe begin to lift slightly from the pan. Flip the crepe using a spatula and cook for another 30-60 seconds on the other side until golden brown. Transfer the cooked crepe to a plate. Repeat the process with the remaining batter, greasing the pan as needed between each crepe. You should have 4-5 crepes once completed.
Step 3: Prepare the Zucchini
Wash the zucchini thoroughly under cold water, then trim off the ends. Slice the zucchini lengthwise into thin strips, about 2-3 millimeters thick. Heat a griddle or grill pan over medium heat and place the zucchini slices on it. Grill the zucchini slices for 2-3 minutes on each side until they soften and develop a light char. Once cooked, transfer the zucchini to a plate and allow it to cool.
Step 4: Assemble the Crepe Rolls
Once the crepes and zucchini have cooled, it’s time to assemble the rolls. Lay a crepe flat on a cutting board. On top of the crepe, place a few slices of cooked ham, followed by a few thin slices of primosale cheese. Then, layer the grilled zucchini slices on top of the cheese. Carefully roll the crepe up, starting from one edge, making sure to keep the filling tight and even as you roll. Once each crepe is rolled, wrap it tightly in plastic wrap, twisting the ends like a candy wrapper to secure it.
Step 5: Slice and Serve
Once all the crepes are rolled and tightly wrapped, transfer them to a cutting board. Slice each roll into rounds about 2 cm thick. Arrange the crepe rolls on a serving platter. These savory crepe rolls can be served as an appetizer on their own or paired with your favorite sauce for dipping, such as a tangy tomato sauce, garlic butter, or a creamy ranch dressing.
Serving Suggestions:
These Savory Crepe Rolls make an elegant and delicious appetizer for any meal. The combination of the soft crepes, savory prosciutto, creamy primosale cheese, and grilled zucchini creates a burst of flavors that are sure to impress your guests. Pair with a light salad for a complete appetizer spread or serve alongside other finger foods like bruschetta or crostini for a party platter.
Tips for Best Results:
- Crepe Cooking: Ensure the pan is preheated before adding the batter to prevent sticking. Using a non-stick skillet helps achieve the perfect thin, golden crepe.
- Zucchini Grilling: Grill the zucchini just enough to soften and release its natural sweetness. Overcooking may make it too soggy, which can affect the texture of the rolls.
- Crepe Storage: If you have leftover crepes, they can be stored in the fridge for up to 2 days. Simply reheat them in a skillet for a few seconds before using.
- For a Lighter Version: You can substitute the butter with olive oil or use a lower-fat cheese alternative, such as ricotta or mozzarella, for a lighter take on this recipe.
Enjoy your flavorful, bite-sized crepe rolls filled with delicious prosciutto, zucchini, and primosale cheeseโperfect for any occasion!
