If I start annoying you with my never ending babble about spring vegetables, please do tell. I don't want to become one of those persons that annoy the crap out of me because they keep talking about the same stuff over and over again, repeating themselves until you pass out from boredom. The thing is, I mostly cook for just myself, which means that a bunch of asparagus or a bag of zucchini go a long way. So bear with me as I cook my way through pounds of vegetables. I seriously can't help it. I see a farmer's market and I just lose it and end up buying tons of veggies. I guess it could be worse, though. Right? I could be hoarding expensive shoes. But I don't. I just buy tons of cheap ones. And tons of vegetables.
CREPES WITH ZUCCHINI FILLING
2 cups of milk
1 cups all purpose flour
1 small onion
1/2 chili pepper
2 cups tomato puree
1 garlic clove
A few leaves of fresh basil
Salt and pepper
Mix milk and eggs in a large bowl. Slowly incorporate flour, mixing with a whisk. Season with salt and let rest for 20 minutes.
Finely chop the onion and sautee it in a little olive oil in a large skillet with the crushed chili pepper. Chop zucchini and add to the skillet. Season with salt and pepper and cook, stirring until zucchini is cooked and tender. Process with a food processor until smooth.
Prepare tomato sauce by simmering the tomato puree with a crushed garlic clove, season it with salt and add basil at the end.
To make crepes, heat a small skillet over medium high heat. Add teaspoon of butter, let it melt then immediately pour a ladleful of batter in the skillet. Cook for two minutes. Flip. Cook for another minute. Repeat with the rest of the batter.
Fill crepes with pureed zucchini, fold and serve over tomato sauce.