Home > Food > Recipes > Crêpes with Zucchini and Emmentaler

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Crêpes with Zucchini and Emmentaler

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


  • 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

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!


  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.
  • 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!

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now


Cooking Tips

Loading the player...

More Videos:

© 2000-2016  Sandbox Networks, Inc. All Rights Reserved.