means today, you lucky mommas with kids will get an incredible array of savoury recipes – including these zucchini, corn and bacon crepes – to help you through days of waking up early, carpooling, buying last minute how-come-you-didn’t-tell-me-you-needed-school-supplies, lunch boxes, you know, the usual pre and post school activities.
I don’t have kids, but my house was full of teenagers at one point, since many years ago I had stepchildren. Not one, not two, but five. Though I didn’t send them to school every morning I had to feed them, during weekends, month long vacations and many days in between. So some recipes entered the rotation and were real life saviors.
I used to make crepes and freeze them.
chicken or ground beef along with, or instead of, the bacon in the skillet.
This particular filling is one of many that I made many times and is a crowd pleaser. You will be happy because you fed them some vegetables, the bacon will make everyone else happy.
This recipe can be easily doubled, which you might want to do if you plan on freezing the crepes. I use an 8-inch non-stick skillet. The batter might become a bit thick after the waiting time, so you might want to add 1 Tbs of water before making the crepes. It can also be refrigerated, covered, for a day before using.
- 12 crepes (recipe below or use store-bought)
- 1 ½ cups ricotta cheese
- ½ cup grated parmesan cheese
- 1 or 2 thick bacon strips
- 1 large zucchini
- 1 cup corn kernels (thawed if using frozen)
- Salt and fresh black pepper
- Tomato sauce (recipe below or use store bought)
- Queso fresco cubed (about ½ cup)
For the crepes:
- ¾ cup all purpose flour
- Large pinch of salt
- 2 eggs
- 1 cup whole milk
- 1/3 cup cream
For the sauce:
- 2 cups crushed or canned tomatoes (I use bottled)
- 1 or 2 cloves peeled garlic
- 4 or 5 fresh sage leaves
- 1 Tbs olive oil
- Salt and pepper to taste
- Mix ricotta with ¼ cup parmesan cheese, salt and pepper. Reserve.
- Cut bacon slices into thin strips. Start cooking them over low heat on a large skillet.
- Slice zucchini in half lengthwise, remove the first layer of seeds and chop into pieces.
- Add to skillet with browned bacon. Add salt and cook for a few minutes over high heat. If zucchini releases water cook until it evaporates.
- Add corn and cook for an extra minute. Add black pepper and check salt. Let cool for a while.
- Preheat oven to 400ºF /200ºC.
- Place crepes on a flat surface. Put 2-3 Tbs of ricotta distributed along the center. Put 2 Tbs zucchini mixture on top. Roll crepes to form a log and place on a buttered oven dish. Repeat with remaining crepes and filling.
- Put tomato sauce on top of filled crepes, dot with queso fresco and then sprinkle parmesan.
- Bake for 15 minutes until hot, bubbly and cheese is melted.
- In a medium bowl combine flour and salt.
- Add eggs and whisk until you have a smooth paste.
- Add milk and mix well until no lumps remain.
- Add cream. Let rest for 1 hour.
- Preheat crepe skillet, dot with the tiniest bit of butter and, pour ¼ cup batter. Distribute evenly and cook, over medium-high heat, for 2 minutes or so, before turning it over and cooking for another minute.
- Transfer to a plate and repeat with remaining butter.
- If not using immediately wrap in plastic and refrigerate for up to 2 days or freeze for up to 1 month.
- Put crushed or canned tomatoes in a medium saucepan.
- Add peeled garlic cloves, fresh sage leaves, olive oil, salt and pepper to taste.
- Simmer over low heat until it thickens.