A delicious option for breakfast of zucchini blossom and panela cheese filled crepes, topped with a creamy zucchini blossom sauce, and gratin with Oaxaca cheese. Everyone will love this combination.
1 bunch zucchini blossoms, just the flower, cleaned. For the sauce
1 pinch salt
1 tablespoon vegetable oil, for the filling
1 clove garlic, finely chopped, for the filling
1/2 onions, finely chopped, for the filling
2 cups zucchini blossoms, chopped, for the filling
1 cup panela cheese, in small cubes, for the filling
1 pinch salt
1/4 cups Oaxaca cheese, shredded
Preparation
15 mins
30 mins
Low
In a bowl, mix all the ingredients for the crepes until you form a smooth mixture, season to taste.
Heat a skillet over medium heat and make enough crepes. Set the crepes aside.
For the sauce, blend all the ingredients.
Heat a small pot over medium heat, cook the sauce until it comes to a boil. Season to taste and set aside.
For the filling, heat a skillet over medium heat with the oil and add the garlic, onion, zucchini blossoms, and panela cheese. Cook for a few minutes and season with salt.
Fill the crepes and place them in a mold or plate, drizzle with sauce, and decorate with Oaxaca cheese. Serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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