Courgette crepes and tomato sauce

Inserted by Rosa Rizzo the


Ingredients for 2 people

150 gr Mix of natural flours for Crepes Molino Marello

About 250-300 ml of water

Raine up to full to taste to taste

3 medium -sized zucchini

2 tablespoons of vegetable spreadable almonds, rice or organic soybean cheese

5-6 tablespoons of rustic paste of organic tomato.

Extra virgin olive oil to taste


In a bowl mix the flour with water and salt. You must get a soft and creamy batter. Heat a medium -sized non -stick pan, if necessary add a drizzle of oil. Pour a ladle of batter, distributed uniformly on the pan. As soon as the dough makes bubbles and the edges come off, turn over with a spatula and complete the cooking on the other side. The batter is sufficient for 4-5 crepes. Let the crepes cool on a plate. Apart from the julienne courgettes, season with salt, mix with a couple of spoons of vegetable spreads. Fill the crepes with the courgettes and fold them. Place them on a small pan together with the tomato puree. Cook in a ventilated oven for about 10 minutes at 180 degrees. Turn off the oven and let it rest for another 5 minutes. Serve with extra virgin olive oil and if desired seeds, almond flour or vegan Parmesan.


For those who think that eating gluten -free is sad and that it is not possible to find the taste of more elaborate dishes, this recipe is to try. An appetizing and rewarding first course, from the scent of home and Sunday lunch. Let's not say goodbye to Lasagne, Cannelloni and Crespelle, let's not feel condemned to eat only first courses of rice and pasta. Although we need to eat lactose -free, even if we have chosen a diet without animal proteins. In fact, I will tell you, I have never eaten so good crepes! The merit is of the mixture of gluten -free flour Molino Marello that allows you to obtain soft and spongy crepes, ideal not only for savory crepes or sweets to be stuffed and consumed at the moment, but as a base for crepes, lasagna and cannelloni.

The flavor is delicate and the result extremely digestible. Just mix the flour with water and salt and cook the crepes in a pan. A simple and fun procedure also to be done in the family with our children. To fill them, you don't need great things such as béchamel, ragù, cream, nor strange or expensive ingredients, simple courgettes and tomato sauce are enough. In a moment our crepe is ready to be heated in the oven and consume. Also try with a pumpkin filling or the more traditional spinach. Consume after an appetizer of raw mixed vegetables.


Recipe by Dr. Isabella Vendrame, Psychologist Food Coach,

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