Crepes Di Zucchine

These zucchini crepes are light and delightful, perfect for a savory meal or snack. The batter is made by blending zucchini with flour, egg, and a touch of olive oil, then cooked to a gentle golden hue in a non-stick skillet.

By @sabrina_abate

Original recipe source

Cook time: 20 minutes

Servings: 5

Ingredients

• 120 g zucchini
• 120 g zucchini
• 120 g zucchini
• 1 unit egg
• 60 g all-purpose flour
• 1 tbsp extra virgin olive oil
• 1 pinch salt
• 120 g zucchini
• 1 unit egg
• 60 g all-purpose flour
• 1 tbsp extra virgin olive oil
• 1 pinch salt
• 1 tsp extra virgin olive oil
• 1 ladleful zucchini batter
• 1 unit zucchini crepes
• 1 unit zucchini crepes
• 1 tsp extra virgin olive oil

Instructions

1. Wash the zucchini under cold running water, then cut off the ends.
2. Chop the zucchini into small, even-sized cubes, about 1/2-inch pieces.
3. Place the cubed zucchini into a blender or food processor.
4. Add 1 egg, 60 g of all-purpose or spelt flour, 1 tablespoon of extra virgin olive oil, and a pinch of salt to the blender.
5. Blend the mixture until it becomes a smooth batter.
6. Lightly grease a non-stick pan with a small amount of oil using a paper towel.
7. Heat the pan over medium heat for about 2 minutes.
8. Pour a ladleful of the zucchini batter into the center of the pan.
9. Cook the crepe for about 2-3 minutes on one side, until the edges start to lift and the surface looks set.
10. Flip the crepe carefully using a spatula and cook the other side for another 1-2 minutes, until lightly golden.
11. Transfer the cooked crepe to a plate and repeat with the remaining batter.
12. Let the crepes cool slightly before serving. Fill them with your choice of fillings, like cheese, ham, or vegetables.