Zucchini Crepes
These Mouthwatering Zucchini Crepes are a fresh, versatile way to enjoy summer zucchini, perfect for breakfast, lunch, or a light dinner. Try them for your next family meal or casual gathering—they’re so easy and delicious, you’ll want to make them again and again!
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!