Sorry I’ve bee away for a few days but I’ve been busy shooting a fitness DVD with Orlando To and his crew for the last past few days…
…a fitness DVD?
Yes, that’s what I said…My friend, film director, Robert Vicencio, knowing my big passion for fitness and dance, asked me if I was interested and available to be part of a fitness dvd shooting…and me, without having him ask it twice, said ‘YES’.
I’ll tell you more about this amazing experience in another post, once I get some backstage pictures. All I can tell you now is that I had a blast doing it and met such amazing people like Orlando To, Michelle Li, Raffi, Fei Lin and many many others.
Today tho, is for sharing with you another recipe of mine…a casserole made with crepes and zucchini…Let’s get started!
for the crepes
- 1/3 cup flour
- 1 cup milk
- 1 tbsp butter
for the filling
- 1 big zucchini
- 250 g ricotta cheese
- 1/2 cup + 2 tbsp grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tbsp olive oil
- 1 whole egg
- 1 tbsp butter
- 1 cup white sauce
- 3-4 leaves of fresh mint
I’ve already posted the recipe for making crepe a while ago, but for your convenience I’m bringing it here to the front page.
In a bowl crack in the eggs
beat them up then sift in the flour
while keeping stirring pour in the milk
Slightly grease a skillet with some butter
pour int about 1/2 cup of the crepe batter and rotating the pan move the batter so that it is all evenly distributed.
Cook for 1 min then when bubble start forming, flip it over the other side
remove from pan, set a aside and repeat with the remaining batter
For the filling, wash a big zucchini and chop it up very small
In a skillet heat up some olive oil, when hot add in the chopped zucchini and a tsp of salt and a few minced leaves of fresh mint
cook on medium for about 15 min or until the veggies are cooked.
Grab some fresh ricotta cheese
in a bowl combine the ricotta with 1/2 cup grated parmesan cheese, 1 egg, 1 tsp salt, 1/2 tsp ground black pepper and the grated mozzarella cheese
Add in the cooked and cooled down zucchini and stir around until all ingredients are combined together
Heavily greased an oven casserole with 1 tbsp of butter
Spread about 2 tbsp of filling on the center of each crepe
then fold it in a half
and then further in an other half
Place the obtained triangles in the casserole
Next up grab some white sauce…you can buy the premade stuff….like I did this time, or make your own, like I’ve done in the past…
Pour the white sauce on top of the crepes so that they are all covered. Sprinkle about 2 tbsp of grated parmesan cheese
and bake at 180 C for about 30 min or until golden brown on top. Remove from oven and let it cool down before serving.
It’s all for today! Enjoy this one my friends