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


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


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.