Delicate crepes filled with a savory zucchini blossom mixture, baked to perfection and topped with creamy cheese, making for a delightful dinner dish.
Ingredients
3 large eggs
1 cup milk
1/4 teaspoon salt
2 tablespoons butter
1 cup flour
2 cloves garlic
1 medium onion
2 cups chicken broth
1 cup zucchini blossoms
1 large tomato
1/4 teaspoon nutmeg
1 teaspoon epazote
1/2 cup crème fraîche
to taste pepper
1/2 cup half-and-half
1 cup Manchego cheese
Method
Preheat your oven to 350°F (175°C).
In a blender, mix together eggs, milk, a pinch of salt, melted butter, and flour until completely smooth, pausing to scrape down the sides if necessary.
Heat a lightly greased non-stick skillet over medium heat. Pour enough batter to cover half of the skillet, then tilt and turn to spread it evenly. Cook until the crepe appears moist and the edges start to lift, then flip and cook until golden brown. Transfer to a plate and cover with a kitchen towel to keep warm. Continue with the remaining batter, adding more oil to the skillet as needed.
In a large pot, melt 2 tablespoons of butter over medium heat. Add minced garlic and diced onion, sautéing until the onion becomes translucent, roughly 5 minutes.
Stir in chicken broth and allow it to simmer until it reduces by half. Add the chopped zucchini blossoms, cover the pot, and cook for a few minutes until they soften.
Incorporate diced tomatoes, a pinch of nutmeg, and epazote, cooking until the tomatoes start to break down, about 2 minutes. Mix in crème fraîche and season with salt and pepper to your liking.
Place about 2 tablespoons of the zucchini mixture onto each crepe and roll them up tightly. Arrange the filled crepes in a 9x13-inch baking dish.
Drizzle half-and-half evenly over the crepes and sprinkle grated Manchego cheese on top. Cover the dish with aluminum foil, ensuring it doesn't touch the cheese.
Bake in the preheated oven for around 10 minutes, or until the crepes are warmed through and the cheese is nicely melted.
