Crêpes with rainbow of vegetables and Pecorino Romano PDO
 
Crêpes with rainbow of vegetables and Pecorino Romano PDO
 
INGREDIENTS (servings 4)

120 gr flour

40 gr melted butter

2 eggs

200 ml milk

filling:

200 gr ricotta

200 gr carrots

150 gr sugar

200 gr potatoes

100 gr of peas

80 gr Pecorino Romano PDO

heavy cream to taste

salt, pepper

30-40 gr butter

 
DIRECTIONS

Preparation time 50 minutes

Cooking time as desired

Crepes: beat the eggs with the flour and 3 tablespoons milk, then, when the batter is smooth, stir in remaining milk. Add salt and let mixture rest for 30-40 minutes.
Heat a non-stick pan with a little butter, add two small ladles of batter, rotating the pan to distribute the batter evenly; cook the crêpe on both sides. Continue cooking the crepes using all the batter.

Filling: chop and steam vegetables.
Mix the ricotta with the Pecorino Romano, add a few tablespoons of cream and salt and pepper to taste. Add the vegetables (keep aside a spoonful) and mix.

Lay out the crêpes on the work surface and fill them. Roll up and place in a buttered baking dish. Dot with butter, the vegetables kept aside, a sprinkle of grated Pecorino Romano cheese and bake in preheated oven at 190°C for about 20-22 minutes.