Description
Delicate and savory zucchini crêpes made with freshly grated zucchini, eggs, and flour. Light yet satisfying, perfect for brunch, lunch, or a light dinner.
Ingredients
- Zucchini: 1 medium, grated (about 1 cup)
- All-Purpose Flour: 3/4 cup
- Eggs: 2 large
- Milk: 1 cup (whole or 2%)
- Salt: 1/2 teaspoon
- Olive Oil: 1 tablespoon
- Fresh Herbs (optional): 1 tablespoon chopped parsley or chives
- Butter or Oil for Cooking: As needed
Instructions
- Preheat your skillet or crepe pan over medium heat.
- In a mixing bowl, whisk eggs, milk, salt, and olive oil. Stir in grated, drained zucchini and herbs. Add flour gradually, whisking until smooth. Let rest 15–20 minutes.
- Grease the pan lightly with butter or oil. Wipe excess.
- Pour about 1/4 cup of batter into the hot pan and swirl to spread thinly.
- Cook for 1–2 minutes until edges lift and underside is golden. Flip and cook another 30–60 seconds. Remove and keep warm.
- Repeat with remaining batter, stacking crêpes with a towel over them.
- Serve warm with your favorite fillings.
Notes
- Use a non-stick skillet or crepe pan for best results.
- Squeeze zucchini well to avoid excess moisture.
- First crêpe often comes out imperfect—consider it a test run.
Nutrition
- Serving Size: 1 crêpe
- Calories: 140
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: zucchini crepes, savory crepes, vegetarian crepe recipe, brunch ideas, zucchini recipes