Courgette innovation: Crêpes take centre stage with a twist
What is your favourite dish made with courgette? Many of us will immediately answer: pancakes. Recently, I've been frying them very often. Then, I thought of using this vegetable for crêpes and preparing a delicate filling from it.
Crêpes with vegetables are a brilliant idea for a light lunch or dinner. The filling can be prepared almost without a strict recipe because most additions work well. It's worth using what we have in the fridge, thus incorporating this dish into the zero-waste trend. However, there are vegetables we hardly associate with crêpes. That's precisely the case with courgette.
Courgette is suitable not only for pancakes
When I buy courgette, 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 crêpes. Courgette is extremely versatile, and the list of dishes it can be used in is very long.
What makes courgette stand out?
Courgette has an incredibly 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. Courgette 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. Anyone who has issues with hypertension should find a place for courgette in their diet.
How to make courgette filling?
Crêpes with courgette filling can be made in a vegetarian version or with ham. Both versions are worth trying. After sautéing, the courgette 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 neighbour to them, she said that pancakes are overrated and that crêpes with such filling taste great. It’s a good idea to serve them with a yoghurt garlic sauce.
Crêpes with courgette filling
Ingredients:
- 250 grams of plain flour,
- 2 eggs,
- 250 ml of milk,
- 250 ml of water,
- a pinch of salt,
- butter or oil for frying.
For the filling:
- 280 grams of courgette,
- 140 grams of ham (optional),
- 1 red onion,
- half a bell pepper,
- a few cherry tomatoes,
- 110 grams 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 crêpes thoroughly with a mixer and let the batter rest for 10 minutes.
- Then fry the crêpes on a well-heated pan until golden brown.
- Wash the courgette, peel it, and grate it. Add a little salt and set aside.
- Chop the bell pepper and onion finely, 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 courgette and tomatoes. Sauté the mixture, mixing the ingredients thoroughly.
- Season the filling with spices and garlic, then add the greens.
- Finally, add crumbled feta cheese and sauté until it melts.
- Place the filling on the crêpes and roll them up.
- You can sauté them in heated oil.
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