Best 3 Zucchini Crepes Recipes

Zucchini crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with a simple batter of flour, eggs, milk, and grated zucchini, these crepes are tender and flavorful. They can be filled with a variety of sweet or savory ingredients, making them a perfect option for any occasion. This article provides three unique recipes for zucchini crepes, each with its own distinct flavor profile. The first recipe is for a classic zucchini crepe filled with a creamy cheese mixture. The second recipe is for a savory zucchini crepe filled with sautéed mushrooms and onions. The third recipe is for a sweet zucchini crepe filled with a fresh berry compote. All three recipes are easy to follow and can be made in under an hour. Whether you're looking for a light and refreshing breakfast or a hearty and satisfying dinner, these zucchini crepes are sure to please.

Here are our top 3 tried and tested recipes!

ZUCCHINI CREPES

Zucchini Crepes image

"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini."

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
2 large eggs
1/2 cup egg substitute
1-1/2 cups fat-free milk
3/4 teaspoon salt
FILLING:
1 large onion, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 medium zucchini, shredded and squeezed dry
2 medium tomatoes, chopped and seeded
1-1/2 cups shredded reduced-fat cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1-1/2 cups meatless spaghetti sauce

Steps:

In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour., Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper. , Spoon onto crepes and roll up. Arrange in a 13x9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes. , Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 264 calories, Fat 7g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 900mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

SAVORY ZUCCHINI CREPES

Savory Zucchini Crepes image

Make and share this Savory Zucchini Crepes recipe from Food.com.

Provided by jude503

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons ground flax seeds (OR 1 egg)
1/4 cup boiling water (omit if using egg)
1/2 cup garbanzo flour
1/2 cup brown rice flour
2 teaspoons tapioca flour
1/2 teaspoon salt
1 pinch fresh ground pepper
1 medium zucchini, shredded fine
2 green onions, sliced thin
1 1/2 cups water

Steps:

Combine first 2 ingredients and stir until egg-like consistency is reached. (if mixture does not gel, microwave a little and stir again).
In separate bowl mix dry ingredients, then add flax mix, zucchini, & water. Mix well. it will be fairly runny.
Heat nonstick skillet over high heat. coat with cooking spray. pour thin layer mixture in pan, swirl to get it as thin as you can. you may have to gently redistribute zucchini a bit.
Flip when brown. this goes really fast. edges may be a little crispy or have little air holes - that's good.
if you want to treat this like a crepe, during cooking on the second side, top with savory crepe fillings, like spinach & cheese, then at the last few seconds fold in half!
When both sides are nice & brown, serve & enjoy!
Serve hot or cold.

SAVORY COFFEE CREPES WITH ZUCCHINI, TOMATOES AND CHEESE

Savory Coffee Crepes With Zucchini, Tomatoes and Cheese image

This is a really different tasty meal. You could use any veggies you prefer in the center and change the cheese if you want to do so.

Provided by Ambervim

Categories Low Protein

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces flour (1 cup and 2 tbs)
1 pinch salt
1 egg
1 1/4 cups coffee, strong and milky
1 tablespoon coffee extract (if you don't have, I don't, just add tsp instant and tbs hot water)
oil, for the pan
1 tablespoon olive oil
1 small onion, finely chopped
2 teaspoons garlic, minced
6 zucchini, grated (use judgement if they are very large)
6 tomatoes, seeded and chopped
3 tablespoons plain yogurt
1 teaspoon of fresh mint, chopped (half as much dry if you don't have fresh)
1 cup cheddar cheese, grated (experiment with another if you want)

Steps:

Combine flour and salt in a bowl.
Mix in the egg.
Add coffee and coffee essence.
Beat until smooth.
Leave to stand in the fridge for 20-30 minutes.
Beat the batter again just before using.
Brush the omelette or crepe pan with a little oil and head over a high heat.
Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan.
Cook for 1.5 minutes, flip and cook until golden brown.
Repeat a bunch of times, stacking them and keeping warm.
Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent.
Stif in the grated zucchini and tomatoes.
Cook for 6 - 8 minutes.
Stir in the yogurt and mint. Season to taste.
Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish.
Sprinkle the cheese over the pancakes.
Place under a hot broiler until the cheese is melted and serve immediately.

Nutrition Facts : Calories 374.4, Fat 15.9, SaturatedFat 7.4, Cholesterol 77.7, Sodium 273.5, Carbohydrate 41.5, Fiber 6.3, Sugar 14.2, Protein 17.5

Tips:

Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are large, soft, or have blemishes.
Grate the zucchini finely: This will help the zucchini cook evenly and will prevent the crepes from becoming too thick.
Use a nonstick skillet: This will help prevent the crepes from sticking and will make them easier to flip.
Pour the batter in a thin, even layer: This will help the crepes cook evenly and will prevent them from becoming too thick.
Flip the crepes carefully: Use a spatula to gently flip the crepes when they are golden brown on the bottom. Be careful not to tear the crepes.
Serve the crepes immediately: Crepes are best served warm. You can fill them with your favorite fillings, such as cheese, ham, or vegetables.

Conclusion:

Zucchini crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of fillings to suit your taste. With a little practice, you can make perfect zucchini crepes every time.