New twist on crepes: Zucchini and mozzarella delight

Crepes have been a favourite for generations but often seem somewhat overshadowed. However, anyone who has tried crepes with zucchini and mozzarella just once has immediately added them to their menu. Even my mother-in-law, a food expert, asked me for the recipe. It’s a simple meal, perfect for daily meals or larger occasions.

When this recipe caught my eye, I knew I had to test it immediately. zucchini prices are so attractive, and zucchini is available in stores practically all year round. Even more vegetables ended up inside, making this a great dish to sneak more of them into your diet. Crepes with Zucchini and Mozzarella are perfect for a quick lunch or a warm dinner.

The combination of crispy breadcrumbs, juicy vegetables, and stretchy mozzarella creates a unique flavor for these crepes. They taste simply perfect with garlic sauce.

Ingredients:

• approximately 5-6 crepes
• 1-2 eggs
• 1 cup plain breadcrumbs

Filling:

• a piece of leek
• 3-4 mushrooms
• 1 carrot
• 1 small zucchini
• half a bunch of dill
• 2-3 tablespoons of canned corn
• salt and pepper to taste
• 1 tablespoon butter
• 1 mozzarella

Additionally:

  
• oil for frying
• garlic sauce for serving

Preparation method:

          
1. Grate the mushrooms, carrot, and zucchini.
2. Sauté the leek in butter, then add the remaining vegetables and spices. Finally, mix in the dill and corn.
3. Place a portion of the filling and mozzarella slices on each crepe. Roll the crepes into croquettes.
4. Beat the eggs in a deep plate and mix with salt and pepper. Put breadcrumbs in another plate.
5. Coat the rolled crepes in breadcrumbs.
6. Fry in hot oil until golden brown.

Serve the finished crepes with garlic sauce. Serve warm when the cheese is still appetizingly stretchy. Enjoy your meal!