Zucchini crepes: The surprising dish that's stealing the show

Crepes with vegetables make a great light lunch or dinner option. The filling can be prepared almost without a recipe since most ingredients pair well with it. It's worth using what we have in the fridge, thus incorporating this dish into the zero-waste trend. However, there are vegetables we rarely associate with crepes, and that’s precisely the case with zucchini.

Whenever I buy zucchini, I immediately think of pancakes. They're delicious and easy to make. I also incorporate this green vegetable into soups, casseroles, stews, and even cakes. Recently, I came up with the idea of using it as a filling for crepes. Zucchini is extremely versatile, and the list of dishes it can enhance is quite long.

Zucchini has an incredibly delicate taste, which suits many dishes. It’s easy to season and combine with other ingredients and never overpowers them, remaining gentle and subtle. Zucchini is also low in calories and high in fiber. It contains plenty of vitamins, including C, A, and those from the B group. It also contains potassium, which helps regulate blood pressure. Anyone dealing with hypertension should consider adding zucchini to their diet.

Crepes with zucchini filling can be made vegetarian or with ham. Both versions are highly recommended. After sautéing, the zucchini becomes crispy and pairs well with the distinct taste of feta cheese. I season the filling with salt, freshly ground pepper, and garlic. When I treated my neighbor, she mentioned that pancakes are overrated and that crepes with this filling taste impressive. It’s a good idea to serve them with a yogurt-garlic sauce.

Ingredients:

          
• 9 ounces of all-purpose flour,
• 2 eggs,
• 1 cup of milk,
• 1 cup of water,
• a pinch of salt,
• butter or oil for frying.

For the filling:

                
• 10 ounces of zucchini,
• 5 ounces of ham (optional),
• 1 red onion,
• half a bell pepper,
• a few cherry tomatoes,
• 4 ounces of feta cheese,
• salt and pepper to taste,
• 1 clove of garlic,
• a few sprigs of dill or parsley.

Instructions:

1. Mix all the ingredients for the crepes thoroughly with a mixer and let stand for 10 minutes.
2. Then fry the crepes on a well-heated pan until golden brown.
3. Wash the zucchini, peel it, and grate it. Salt and set aside.
4. Chop the bell pepper and onion finely, and cut the tomatoes in half.
5. Dice the ham and sauté it in a heated pan with oil. Then add the onion and bell pepper.
6. After a few minutes, add the squeezed zucchini and tomatoes. Sauté the mixture, mixing the ingredients thoroughly.
7. Season the filling with spices and garlic, and add the greens.
8. Finally, add crumbled feta cheese and sauté until it melts.
9. Place the filling on the crepes and roll them up.
10. You can sauté them in heated oil for extra crispiness.