How to Make Zucchini Crepes
Looking for a delicious and creative way to enjoy zucchini? Look no further than these crispy and golden zucchini crepes filled with cheese and bechamel sauce. Furthermore, the combination of tender zucchini and creamy cheese wrapped in a light and crispy crepe is simply heavenly.
Additionally, these crepes are perfect for breakfast, brunch, or a light lunch or dinner. They are also a great way to use up any excess zucchini you may have in your garden or fridge. Try this recipe and discover a new favorite way to enjoy this versatile vegetable.
Watch Zucchini Crepes video recipe:
How to Make ZUCCHINI CREPES Like an Italian
Vincenzo’s Top Tip To Make Zucchini Crepes
Squeeze out excess water
Zucchini contains a lot of water, so it’s important to squeeze out any excess liquid before adding it tothe batter. This will prevent the crepes from becoming soggy.
Let the batter rest
After mixing the batter, let it rest for 10-15 minutes before cooking the crepes. This will allow the flour to hydrate and result in a smoother batter.
Don’t overfill the crepes
When filling the crepes with cheese and bechamel sauce, make sure not to overfill them as this can cause them to burst open while cooking.
Use a low heat
Cook the crepes over low heat to prevent them from burning or overcooking.
Zucchini Crepes
Print Recipe
Equipment
- Large deep fry pan
- Cheese grater
- wooden spoon
- Tablespoon
- Rectangular Bessemer /No stick Baking tray
Ingredients
- 3 Medium sized zucchini, chopped into cubes
- 2 cloves Garlic
- 2 pinches Salt
- Extra virgin olive oil, EVOO
- Parmesan cheese
- Provolone cheese, cut into small cubes
- Vincenzo’s Plate Bechamel Sauce
- Vincenzo’s Plate Crepes, 2 per person is recommended serving size
Instructions
- STEP ONE: PREPARE THE CREPES & BECHAMEL SAUCE
- Head to my “VINCENZO’S BASICS” section on the website and prepare these two very important ingredients:
- Crepes
- Bechamel Sauce
- CREPES & BECHAMEL SAUCE
- Once these are ready, put them to the side and you can prepare your filling.
- STEP TWO: THE FILLING!
- Pre-heat the oven to 160 degrees.
- Place the chopped zucchini in your fry pan and fill it with water until they are just covered.
- Put the pan on the stove at a medium heat and drop in both garlic cloves (peeled).
- Once the water evaporates, add 2 tablespoons of oil and mix well with a wooden spoon.
- STEP THREE: PUTTING IT TOGETHER
- Get a nice sized baking tray and place one of your crepes flat in the centre.
- Add a small portion of the zucchini to the middle of the crepe, place a small handful off provolone cheese cubes and some grated parmesan cheese.
- Scoop up a tablespoon of béchamel sauce and cover the filling.
- Fold the left and right side of the crepe into the centre so it is closed, then the top and the bottom. While still holding these down, gently turn the filled crepe over and spread a thin layer of béchamel sauce on top using the back of a tablespoon.
- Repeat this as many times as you like, putting the filled crepes one next to the other in rows in the baking tray.
- Before placing the tray in the oven, grate some more parmesan on top (to your liking)
- Place the tray in the oven at 160 degrees for approx. 3 minutes (or slightly longer if you prefer them a little crispier and slightly golden.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Zucchini Crepes
Once your zucchini crepes are golden and crispy, remove them from the oven and use a spatula to transfer them onto individual plates. To assemble, place two crepes on each plate with a thin gap between them. Take a spoonful of sautéed zucchini and place it through the middle, filling the gap and binding the two crepes together.
For an extra indulgent touch, sprinkle some grated parmesan cheese on top of the crepes. Finally, finish the dish with a fresh basil leaf in the center of each plate. This will add a burst of flavor and a pop of color to the dish, making it look as good as it tastes. Enjoy your delicious and impressive zucchini crepes!
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