Delicious Savory Zucchini Crepes Recipe
I’m so excited to share my Savory Zucchini Crepes recipe with you! Zucchini is one of those veggies I love sneaking into both sweet and savory dishes, and these crepes are a summer favorite of mine. Or one of my favorites. It’s really hard to decide!
But I love them because they’re light, versatile, and perfect for breakfast, lunch, or even dinner. I often whip up two or three batches at once because they disappear fast in my house!
You can stuff them with pretty much any filling you’re craving, which makes them a go-to for quick, delicious meals.
Why Will You Love this Recipe?
- It’s super versatile. These crepes work with any filling, from savory meats to creamy cheeses or even veggies. You can switch it up based on what’s in your fridge!
- Zucchini makes it fresh and light. The grated zucchini adds a subtle flavor and keeps the crepes tender without being heavy. It’s a great way to use up summer zucchini.
- Quick and easy to whip up. You can have a stack of crepes ready in under 30 minutes. Perfect for busy weeknights or a lazy weekend brunch.
Recipe Variations
- Prosciutto and herb cream cheese. The salty, savory prosciutto pairs perfectly with creamy, herby cheese for a fancy yet simple filling. It’s my go-to for a quick, elevated lunch.
- Mortadella with burrata and pistachios. This combo feels indulgent with the creamy burrata and crunchy pistachios adding texture. It’s like a little Italian party in every bite.
- Smoked salmon with cucumber slices and cream cheese. The fresh cucumber cuts through the rich salmon and cream cheese beautifully. It’s perfect for a light, summery brunch vibe.
Tools You’ll Need
- Non-stick crepe pan. A good 10-inch non-stick pan makes flipping these crepes a breeze. No sticking, no stress!
- Grater for zucchini. A box grater or food processor with a grating attachment works great. You want the zucchini finely grated but not squeezed dry.
- Mixing bowl and whisk. A medium bowl and a whisk (or fork) are all you need to mix the batter. Keep it simple!
FAQ
How Do I Store Them?
Store cooked crepes in an airtight container in the fridge for up to 3 days. You can also keep the batter in the fridge for up to 24 hours if you want to make them fresh daily.
How Long Do They Last?
The crepes stay fresh in the fridge for about 3 days when stored properly. If you freeze them, they’re good for up to 2 months, but they’re so tasty they probably won’t last that long!
What Should I Serve with Them?
These crepes pair well with a fresh green salad or some roasted veggies for a light meal. For breakfast, try them with a side of fruit or a smoothie to keep things bright and fresh.
Are These Crepes Suitable for Special Diets?
These crepes aren’t naturally keto, vegan, or paleo due to the flour, eggs, and milk. You can make them gluten-free by swapping in a 1:1 gluten-free flour blend, but vegan or keto versions would need bigger tweaks like plant-based milk and egg substitutes.
Can I Make the Batter Ahead of Time?
Yes, the batter can sit in the fridge for up to 24 hours. Just give it a quick stir before cooking, as the zucchini might release a bit more water.
What If I Don’t Have Sparkling Water?
No sparkling water? No problem! You can use regular water or even more milk, but the sparkling water gives the crepes a slightly lighter texture.
Other Recipes You’ll Love
- Easy Oven-baked Zucchini Fritters
- Healthy Oven Baked Zucchini Fritters
- Savory Zucchini Waffles
- Easy Oven-Baked Zucchini Carrot Tots
- Easy Zucchini Roll
- Air Fryer Zucchini Fries
- Chicken and Zucchini Pasta
- Viral Rice Paper Spanakopita with Zucchini
- Flourless Oatmeal Zucchini Chocolate Chip Cookies
Zucchini Crepes
Ingredients
For the Crepes:
- 2 large eggs
- 3/4 cup milk
- 2/3 cup sparkling mineral water
- 1 medium zucchini about 11 oz, grated (do not squeeze out liquid)
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- Pinch of salt
For the Filling:
- 7 oz cream cheese
- 5 oz prosciutto ham, or similar
Instructions
- In a medium bowl, whisk together eggs, milk, sparkling water, salt, and olive oil until smooth.
- Gradually add flour, whisking gently to avoid lumps, until the batter is smooth.
- Stir in grated zucchini along with any liquid it releases to fully incorporate.
- Heat a non-stick skillet over medium heat and lightly grease if needed. Pour about 1/4 cup of batter into the pan, swirling to form a thin crepe. Cook for 1-2 minutes per side until lightly golden. Repeat to make about 8 crepes.
- Spread each crepe with cream cheese and add prosciutto, ham, or your favorite filling. Fold or roll and serve!
