Description
These crêpes de courgette are a deliciously light and savory dish perfect for a quick dinner or a refreshing lunch. The combination of tender crêpes enhanced by the moisture of grated zucchini creates a delightful texture that is slightly crispy on the edges while remaining soft on the inside. Whether served with cheese, tomato sauce, or a simple dollop of Greek yogurt, these versatile crêpes allow for a range of tasty toppings. With their ease of preparation—ready in just 15 minutes—and the added benefits of being a great way to incorporate seasonal veggies, these crêpes are sure to become a family favorite. Plus, they keep well in the fridge for up to two days, making them a fantastic choice for meal prep!
Ingredients
- 250 g courgettes râpées
- 100 g farine
- 2 oeufs
- 300 ml lait
- 1 cuillère à café sel
Instructions
- Râpez 250 g of courgettes and squeeze out the excess water using a clean towel to avoid a soggy batter.
- In a large bowl, beat 2 eggs. Add 300 ml of milk and then stir in the grated courgettes.
- Sift 100 g of flour and 1 teaspoon of salt into the mixture. Stir until combined; some lumps are okay, but avoid overmixing.
- Heat a non-stick pan over medium heat and add a splash of olive oil or a little butter.
- Pour about 80 ml of batter into the pan, tilting to cover the bottom evenly. Cook for 2-3 minutes, until the edges lift and the bottom is golden brown.
- Carefully flip the crêpe and cook for an additional 1-2 minutes until both sides are golden. Transfer to a plate and repeat with the remaining batter, adding oil as needed.
- Serve warm with your choice of toppings like fresh cheese, herbs, or yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 158
- Sugar: 1g
- Sodium: 245mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Consider adding herbs such as fresh parsley or chives to the batter for extra flavor. Make a vegetarian version by pairing these crêpes with sautéed mushrooms and spinach. For a hearty meal, serve with a side salad or roasted vegetables. If you like your crêpes a bit thicker, add an extra tablespoon of flour but be careful not to overdo it, as it will affect the texture.