During the weekend when all the family is at home I usually make more of an effort at making good lunch and dinners. On Saturday I quickly rustled up these crepes in 20 minutes by grating a couple of zucchini I had in the fridge and mixing them with flour and egg yolks. I whipped the egg whites to give my crepes a softer consistency.
And you know what? They were delicious filled with vegetables and soft cheese!
Be creative and fill them up with whatever you like: from ham, to salami, olives, tomatoes and cheese.
What I like about them is the grated zucchini which makes them different to the usual pancakes and more interesting.
This recipe makes 4 crepes.
- Prep Time : 20 minutes
- Cook Time : 5 minutes
Wash and trim the zucchini then using a grater cut them into small pieces. Sprinkle them with salt and let them rest for 30 minutes so they will release the excess water. Mop up the water with a tea towel.
In a bowl whip the egg yolks with the flour and the milk.
In another bowl whip the egg whites and gently add them to the mixture.
Add the zucchini, salt and pepper and mix gently incorporating all the ingredients.
On a non-stick pan heat up a little butter over a medium-high heat and when it is sizzling hot pour a small ladleful of batter. With a spatula spread the batter on your pan. Cook the pancakes for about one minute each side over a low heat; shake the pan from time to time to prevent the dough from sticking to the bottom. Cook them until they will look slightly golden then transfer them on to a plate by sliding them from the pan.
You can fill them up with whatever you fancy. I spread some soft cheese on each crepe, chopped some tomatoes, cut some olives into small pieces and added some spinach leaves. Roll up, slice and serve!