Description
Delicate savory crepes filled with fresh zucchini and cheese, perfect for brunch or light dinner.
Ingredients
Scale
- For the Crepes:
- 2 cups all-purpose flour
- 3 large eggs
- 2½ cups milk
- ¼ cup melted butter
- ½ teaspoon salt
- For the Filling:
- 2 medium zucchini, grated
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Mix crepe batter ingredients until smooth and let rest for 30 minutes.
- Heat a non-stick pan over medium heat.
- Pour batter and swirl to coat pan evenly.
- Cook until edges brown and center appears dry.
- Flip and cook other side briefly.
- Combine filling ingredients in a bowl.
- Fill each crepe and fold.
- Serve hot with fresh herbs.
Notes
- Make crepes and filling up to 2 days ahead.
- Ensure pan is properly heated before adding batter.
- Yellow squash can substitute for zucchini.
- For vegan version, use aquafaba or egg replacer, plant-based milk, and vegan cheese.
- Reheat assembled crepes in 350°F oven for 10-15 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 85mg
Keywords: zucchini crepes, savory crepes, french cuisine, vegetarian crepes, make-ahead crepes
