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Crêpes with Zucchini and Emmentaler

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Categories: Comfort Foods, Entertaining, Kid-friendly, Party Snacks, Quick to fix
Type: Appetizers and Snacks

Emmentaler cheese goes great with zucchini and tastes great in a crepe.

Prep Time: 10M

Cooking Time: 15M

Serves: Makes 4

Ingredients:

  • 1 tbsp olive oil, plus more as needed
  • 2 small zucchini, coarsely grated
  • 1 cup shredded Emmentaler or other Swiss cheese
  • sea salt and freshly ground black pepper

For the batter (makes 10-12 crêpes)

  • 1 cup all-purpose flour
  • 1 large egg
  • 11/4 cups milk
Crêpes with Zucchini and Emmentaler photo

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Directions:

  1. Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When it's all incorporated, beat the mixture with a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.
  2. Heat 1 tbsp olive oil in a frying pan, add the zucchini, and cook over medium heat for 5-8 minutes or until lightly golden. Season well with salt and pepper, then remove from the heat and stir in the cheese.
  3. Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute, until golden. Flip and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.
  4. Spoon a quarter of the zucchini mixture onto half of a crêpe, sprinkle with pepper, then roll or fold it. Fill three more crêpes in the same manner.
Tips:
  • Use 4 asparagus spears per crêpe, instead of zucchini.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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