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Crêpes with Zucchini and Emmentaler
Categories: Comfort Foods, Entertaining, Kid-friendly, Party Snacks, Quick to fix
Type: Appetizers and Snacks
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
Directions:
- 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.
- 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.
- 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.
- 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 The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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