Well found in the kitchen of Wonders. Are you ready for a new recipe? Even today I have thought of surprising you by offering you an alternative pie, prepared with wholemeal crepes, stuffed with vegetables and finished with a shower of grated cheese. Everything will then be baked au gratin to obtain a delicious and inviting golden crust. Although relatively laborious, the crepes pie will leave our guests speechless thanks to its originality and its important taste.
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Identity Card of the Recipe
- 127 KCal Calories per serving
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Ingrediants
For the crepes
- 100 g of white flour of type 00
- 50 g of wholemeal flour
- 20 g of butter
- 180 g (3 medium) of eggs
- 500 ml of milk
- q.s. of salt
For the stuffing
- q.s. of salt
- 1 tablespoon (10 ml) of extra virgin olive oil
- 200 g of Fontina cheese
- 200 g (pulp) of pumpkin
- 400 g (4 large) of courgettes
- q.s. of pepper
Materials Needed
- 1 whisk (or 1 electric mixer)
- 1 classic ladle or for crepes
- 1 non-stick spatula to turn the crepes
- 1 hinged pan with a diameter of 26 cm
- 1 pan for cooking vegetables
- 1 pan to cook the crepes
- Baking paper
- 1 knife
- 1 cutting board for food
Preparation
The preparation of the vegetarian pie of wholemeal crepes follows three main steps:
- Preparation of crepes and cooking in a pan
- Preparation of the vegetarian filling
- Baking in the oven
- First, prepare the crepes by mixing the two types of flour, eggs, milk, melted butter and salt until you get a liquid, homogeneous and lump-free batter.
- In a hot stone pan pour a ladle of batter; turn the omelette several times until the surface appears slightly golden. Cook each crepe for a couple of minutes, until all the batter is used up.
Attention
The use of a stone pan does not require the addition of oil or butter; non-stick frying pans, on the other hand, must be lightly greased with a drop of oil or a little butter to prevent the crepe from sticking to the pan.- In the meantime, prepare the filling for the crepes: cut 200 g of pumpkin pulp and 400 g of courgettes into squares. Brown the diced obtained in a pan greased with a little oil, add salt and pepper to taste; then cook until the vegetables are cooked and begin to form a thick cream (about 15 minutes).
- Meanwhile, blend the stretched curd cheese (eg fontina), and prepare it on a small bowl.
- Prepare a hinged dish (diameter 26) and line it with baking paper. Arrange each crepe in the pan and cover it with a generous amount of vegetables; then proceed by placing a spoonful of grated stretched curd cheese. Cover again with another pancake, again the filling and the cheese; proceed in this way until all the ingredients are used up.
- Finish the surface of the pie by sprinkling with a little cheese.
- Bake everything in a preheated oven at 180 ° C for 25-30 minutes
The advice OK
To prevent the surface of the pie from burning excessively, the advice is to cover the pan with a sheet of aluminum foil before baking, and to remove it after at least 15 minutes of cooking.- Serve the pie piping hot, cut into slices.
Alice's comment - PersonalCooker
The vegetarian pie of wholemeal crepes is a delicious and complete rustic dish, ideal to be enjoyed in company in the autumn months (perhaps in front of a lit fireplace).Nutritional values and Health Comment on the recipe
The vegetarian wholemeal crepes pie is a one-of-a-kind dish. The overall energy intake is decidedly moderate and allows you to easily reach portions of 200-250g; on the other hand, the prevalence of fatty acids is saturated, which (also considering the cholesterol value) does not allow frequent use. of the mess in the weekly diet.
