For the out – The crepes themselves are made with ground zucchini. They melt in your mouth, but stuffed with herbed cheese – it is a complete meal.
Here is how you make the crepes:
- Grate small to medium fresh zucchini or yellow squash (the finer the grate the better, I found it was best using the food processor). You may peel it if it doesn’t look fresh enough, I didn’t. If a zucchini is not too watery – don’t squeeze it. It will make your crepes delicately sweet and silky. If it is too watery – discard some of it.
- Add about 5 tbsp of flour
- Add 1 egg
- Pinch of salt
- 1 tsp of sugar (optional, zucchini are sweet enough)
- Combine everything together
- Gradually add 1 cup of milk, stirring constantly so there are no lump
- Add 1 tbsp of light olive oil or canola oil to the batter (any oil you use for frying)
- Heat not stick pan on medium heat, add 1 tbsp light oil (you won’t need to add oil later, it’s already in the batter)
- Fry the crepes about 1-2 min on each side (1st side usually takes 2 min, 1 min after flipping them)
- Taste the 1st one for salt and adjust as needed.
- For the filling mix cottage or ricotta cheese with finely chopped herbs – dill/parsley/cilantro/garlic (optional), add a spoon of sour cream or yogurt for smoother consistency.
And with the inside:
The inside is a hash of zucchini, onions and carrots.
The crepes:
Ingredients:
- 2 eggs
- 2 cups of milk
- 1 tbsp sugar
- pinch of salt
- 1 cup flour
Directions:
- I always start with whisking the eggs with a whisker,
- Add salt, sugar, flour
- Gradually add milk.
- Keep whisking to avoid the lumps.
The filling:
Start roasting onions till slightly golden, then add carrots, zucchini and optionally chili pepper if you want it spicy, then add salt and pepper. Keep frying all together on medium heat till all cooked through (about 10-15 minutes). The hash is quite delicious, I would eat it with a spoon, but wrapped in a crepe makes it an extraordinary breakfast or lunch.
