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Zucchini Crepes
Tender zucchini crepes made with whole-wheat flour, eggs, and fresh parsley, cooked until lightly golden and perfect for a savory breakfast, lunch, or side dish.
Prep:
30 min
|
Cook:
6-8 servings
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Medium
Ingredients
1–1¼ pounds zucchini (about 3½–4 cups grated)
4 eggs
1 ¼ cups kefir or plain yogurt
About 2¾ cups all-purpose flour or substitute whole wheat flour
2 tbsp fresh parsley, finely chopped
1 tbsp sunflower or olive oil
½ tsp baking soda
½ tsp salt
Butter or olive oil, for brushing the crepes
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450–570 g zucchini, grated
4 large eggs (about 200 g total)
300 mL kefir or plain yogurt
345 g all-purpose flour or substitute whole wheat flour
8–10 g fresh parsley, finely chopped
15 mL sunflower or olive oil
2.5 g baking soda
3 g salt
20–30 g butter or olive oil, for brushing the crepes
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- Prepare the zucchini: Grate the zucchini using a fine grater. Transfer it to a bowl, squeeze out the excess liquid, and discard the juice.
- Prepare the batter: Add the eggs to the grated zucchini, followed by the salt, kefir or yogurt, and chopped parsley. Mix well. Gradually add the flour, stirring continuously until a smooth batter forms.
- Rest the batter: Add the sunflower or olive oil and baking soda, then mix thoroughly. The batter should be smooth and pourable, similar to a traditional crepe batter. Let the batter rest for 20 minutes.
- Cook the crepes: Lightly grease a preheated frying pan with sunflower oil. Pour a ladleful of batter into the pan and swirl it to form a thin, even layer. Cook each crepe over medium heat until golden brown on both sides. Transfer the cooked crepes to a plate and brush each one lightly with butter or olive oil before serving.
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Nutritional Info
Storage
Notes
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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