SERVES 4
- - 150 g of flour
- - 3 eggs
- - 30 zucchini flowers
- - 1 handful of pumpkin seeds
- - 1 bunch of chives
- - 120 g of soy, cream
- - Extra virgin olive oil
- - Salt
- - Pepper
PREPARATION
1 Mix in a bowl the flour, 200 ml of water, a pinch of salt until the mixture is smooth and without lumps. add the beaten eggs and put the batter to rest in the refrigerator for 20 minutes.
2 Open 12 zucchini flowers and lay them on a cloth.
3 Heat a crêpe griddle, and lie half ladle of batter. When the pancake is congealed lie above a flower pumpkin open and cover with another thin layer of batter. When the base of pancakes at the bottom is golden, turn all to do coloring also the opposite side.
4 Toast the pumpkin seeds in a pan, add and fry in 3 tablespoons of olive oil the rest of the zucchini flowers cut to pieces when they are browned add the soy cream, salt and pepper.
Blanch in boiling water 5 chives for a minute and then soak it in cold water or ice.
6 Add the filling in the center of each crepe to form a bundle closed with the chives.
7 Serve the crepes after being heated in the oven.
Recomended Wine : Vermentino