Rice flour crêpes with prawns and zucchini

Ingredients

For 1 serving

• Rice flour40 g
• Eggs1
• Reduced-fat milk100 ml
• Shrimp130 g
• Zucchini150 g
• Extra virgin olive oil2 teaspoons
• Lemon zest2 g
• Chives3 g
• Saltto taste

Contains: lactose, eggs, shellfish,

In season: June – September

Method

1. In a bowl whisk the rice flour, the egg, the milk and a pinch of salt until the batter is smooth and runny.
2. Lightly oil a non-stick pan of about 20 cm and heat it over medium heat; pour in half the batter, swirl to spread it thinly and cook for 1 minute per side, until it lifts easily and is spotted golden. Repeat with the rest and keep the crêpes warm under an upturned plate.
3. Wash the courgettes, trim them and cut them into julienne; clean the prawns, removing the shells and dark vein.
4. Heat the remaining oil in the pan over high heat and sauté the courgettes with a pinch of salt for 3 minutes, until tender but crisp; add the prawns and cook for 2 minutes, until they turn pink.
5. Off the heat add the grated lemon zest and snipped chives.
6. Fill the crêpes, fold them into half-moons and serve hot.