On a warm summer day, when the scent of the sea mingles with that of fresh vegetables, crepes with shrimp and zucchini become the ideal dish for a light and tasty lunch. This first course, typical of Ligurian tradition, stands out for its delicacy and the freshness of the ingredients. The crepes, prepared with a simple batter of flour, milk, eggs, and a pinch of nutmeg, are cooked in a skillet until thin and golden, ready to host a delicious filling. The shrimp, chosen fresh and succulent, combine with crunchy zucchini and a touch of cream, creating a perfect balance of flavors. These crepes can be served as a refined appetizer during a dinner with friends or as a first course in a festive lunch, accompanied by a fresh white wine from the region. Their versatility and the combination of sea and garden make every bite a moment of authentic culinary joy.

Prepare the crepes by mixing together flour, nutmeg, salt, the egg, and adding the milk. Work the batter very well until you obtain a homogeneous mixture. Heat a lightly greased skillet with butter and proceed to cook the crepes using a ladleful of batter for each crepe.
Separately, wash and clean the shrimp and cook them in a drizzle of oil with a clove of garlic that has been sautéed. Add the brandy, raise the heat, and when it has almost completely evaporated, add the tomato paste and cream. Lower the heat to minimum and stir, being careful not to let the mixture reduce too much. Meanwhile, dice the zucchini and cook it in a pan with a drizzle of olive oil (just a little is enough). Proceed to assemble the crepes by mixing the zucchini with the shrimp mixture and using this filling to stuff the crepes. Serve them immediately while hot.