Rolled crêpes with ricotta, courgettes and mortadella

A delicious alternative to pasta, which can be prepared ahead and baked when needed. I made 12 crêpes but used 9 for this recipe, filling the leftovers with Nutella.

INGREDIENTS FOR 4 PEOPLE (12 CRÊPES)

3 EGGS

500 ml WHOLE MILK

250 g TYPE 00 FLOUR

40 g BUTTER

SALT

I make crêpes in the usual way: break the eggs, add milk, mix and add a pinch of salt.

I add flour and blend with a hand blender.

I add melted butter and continue blending to a smooth batter without lumps. I cover and rest for half an hour.

After resting, I heat a crêpe pan and make them.

FILLING

2 LARGE COURGETTES (500 g)

450 g RICOTTA

70 g GRATED GRANA (plus extra for topping)

6 SLICES OF MORTADELLA

EXTRA VIRGIN OLIVE OIL

BUTTER

I wash the courgettes, cut into thin sticks and discard the centres.

I cook in a pan with a drizzle of oil, salt and pepper, keeping them crisp.

I mix ricotta, Grana, a little salt and freshly ground pepper in a bowl.

I spread the ricotta mixture over the crêpes, slightly overlapping 3 at a time, and add 1/3 of the courgettes.

I add mortadella.

I roll up.

I form 3 even rolls.

I cut each roll into 4 pieces and arrange in a generously buttered dish. I sprinkle with Grana and plenty of butter melted in the microwave.

I bake at 180°C for about 30 minutes until golden.