Zucchini and Lemon-Ricotta Crêpes
Digital shopping list
Everything you need for two servings: four crêpes, two per person. Check what you already have and buy only what’s missing.
Fresh vegetables, herbs, and lemon
Zucchini — 7 oz (200 g), trimmed weight
Chives — enough for 1 tablespoon chopped
1 lemon — for a little finely grated zest; wash before using
Dairy and eggs
Whole-milk ricotta — about ¾ cup (180 g)
Whole milk — about ⅔ cup (150 ml), plus 1–3 tablespoons (20–40 ml) available only if needed
1 large egg — about 50 g without the shell
Pantry
Fine oat flour — 2¾ oz (80 g)
Extra-virgin olive oil — about 2 teaspoons (10 g), total
A little salt, optional
You will also need 2 tablespoons of water to cook the zucchini.
Optional substitutions
A little chopped mint instead of the chives.
Lactose-free milk and ricotta, in the same amounts. These remain unsuitable for a milk allergy.
Luca’s note
Wash the lemon before grating its zest. Use only the yellow part of the peel and start with a small amount.
Let the zucchini’s liquid evaporate during cooking before mixing it with the ricotta.