Roll pancakes stuffed with zucchini and cheese

Delicate roll that will surprise your guests with its originality. Easy to prepare.


-Eggs 4 pcs
-250ml milk
-flour 100g
-2 zucchini pieces
-bechamel sauce 200 ml
-Rikota novel cheese 100g
-Emmentaler cheese 100g
-cheese 40 gr
-salt to taste
-pepper to taste
-20 g butter

Cooking process:

2 eggs, 100 grams of flour, 250 ml. Milk, a pinch of salt. Mix 2 eggs, 100 gr. flour, 250 ml. milk and bake 6 pancakes.

Wash and clean the zucchini, grate and squeeze juice. Add bechamel, Ricotou, 2 eggs, grated Emmentaler, and half of the Parmesan cheese. All mix and salt to taste.

Baking vystelit baking paper or foil. Distribute pancakes 6 in the form of a rectangle.

Share on pancake mixture of zucchini with cheese and gently roll to roll, helping foil. Close foil roll to secure the roll form. Bake in the oven for 30 min., At a temperature of 180C.

Then deploy the foil, sprinkle with the remaining Parmesan cheese loaf and slices of butter. Put in the oven for 5 minutes under the grill.

Serve sprinkled with chopped grated parmesan and.

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