Zucchini's surprising role: From pancakes to perfect crepes
Favourite dish made with zucchini? Many of us will immediately answer: pancakes. Recently, I've been frying them very often. Then I had the idea to use this vegetable for crepes as well and prepare a delicate filling from it.
Crepes with vegetables are an excellent idea for a light lunch or dinner. The filling can be prepared almost without a recipe because most additions suit them. Using what we have in the fridge and incorporating this dish into the zero-waste trend is worthwhile. However, there are vegetables that we hardly associate with crepes. That’s precisely the case with zucchini.
Zucchini is suitable not only for pancakes
When I buy zucchini, I immediately think of pancakes. They're delicious and easy to make. I also use this green vegetable for soups, casseroles, stews, and even cakes. Quite 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 be used in is very long.
What makes zucchini stand out?
Zucchini has a delicate taste, which is why it suits many dishes. It’s easy to season and combine with other ingredients, and it never overpowers them, being gentle and subtle. Zucchini is also low in calories and high in fibre. It contains plenty of vitamins, including C, A, and those from the B group. It also contains potassium, which regulates blood pressure. Everyone with hypertension issues should find a place for zucchini in their diet.
How to make zucchini filling?
Crepes with zucchini filling can be made vegetarian or with ham. Both versions are worth recommending. After sautéing, the zucchini becomes crispy and complements the distinct taste of feta cheese. I season the filling with salt, freshly ground pepper, and garlic. When I treated my neighbor, she said pancakes are overrated and that crepes with such filling taste great. It’s a good idea to serve them with a yogurt-garlic sauce.
Crepes with zucchini filling
Ingredients:
- 1 cup (or about 250 grams) 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:
- 280 grams (or about 10 ounces) of zucchini,
- 140 grams (or about 5 ounces) of ham (optional),
- 1 red onion,
- half a bell pepper,
- a few cherry tomatoes,
- 113 grams (or about 4 ounces) of feta cheese,
- salt and pepper to taste,
- 1 clove of garlic,
- a few sprigs of dill or parsley.
Instructions:
- Mix all the ingredients for the crepes thoroughly with a mixer and let stand for 10 minutes. Then, fry the crepes in a well-heated pan on both sides until golden brown.
- Wash the zucchini, peel it, and grate it—salt and set aside.
- Chop the bell pepper and onion finely, and cut the tomatoes in half.
- Dice the ham and sauté it in a heated pan with oil. Then add the onion and bell pepper.
- After a few minutes, add the squeezed zucchini and tomatoes. Sauté the mixture, thoroughly mixing the ingredients.
- Season the filling with spices and garlic, add the greens.
- Finally, add crumbled feta cheese and sauté until it melts.
- Place the filling on the crepes and roll them up. You can sauté them in heated oil.
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