Zucchini crepes simple to prepare and so delicious. The recipe I want to tell you about today features my beloved zucchinis turned into delicious and light crepes. I simply blended raw zucchinis with milk and then added flour. The result was a thick batter of a delightful green color with which I then prepared my zucchini crepes. They are crepes very simple to prepare. For the filling, you can get creative according to your taste and imagination. I assure you they are delicious to fill both savory and sweet. I suggest trying them with salmon but also with strawberries! I filled my zucchini crepes with cooked ham, mozzarella, and béchamel sauce, and they were exquisite. Let’s head to the kitchen and prepare zucchini crepes together
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 124.60 (Kcal)
- Carbohydrates 17.86 (g) of which sugars 1.61 (g)
- Proteins 5.51 (g)
- Fat 4.41 (g) of which saturated 1.47 (g)of which unsaturated 1.26 (g)
- Fibers 3.17 (g)
- Sodium 112.70 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Zucchini Crepes Ingredients
- 2 zucchinis (about 0.66 lbs)
- 3/4 cup milk
- 1 egg
- 1 cup flour
- 1/2 teaspoon salt
- as needed extra virgin olive oil (for greasing the pan)
What You Need to Prepare Zucchini Crepes
- Immersion Blender
- Pan
How to Prepare Zucchini Crepes
Wash the zucchinis, trim the ends, and cut them into pieces. Transfer the zucchinis into the cup of an immersion blender. Add the milk and blend until you get a delicious green cream. Transfer the zucchini cream into a bowl.
Add an egg, salt, and flour little by little while stirring with a whisk to prevent lumps. Mix until you have a thick batter. Oil a 9.5-inch diameter pan and heat it. Pour a ladle of batter into the pan spreading it over the entire surface. Let it cook over medium heat for about 2-3 minutes.
Gently lift from one side to check the cooking and then flip the crepe; you can flip it, as I do, simply by grabbing it with your hands from one side or using a spatula. Let it cook for another minute on the other side. Prepare all the crepes in the same way until you run out of batter. Stack them on a plate as you prepare them.
Loredana’s Tips
You can prepare the crepes in advance and store them in a container in the fridge for 2 days or you can also freeze them.
If you prefer, you can substitute milk with plant-based milk or simply water.
Also, read my simple and perfect recipe for making Homemade Béchamel
