Spring, This Week

Zucchini Lemon Crepes

My mom makes a delicious zucchini souffle recipe, but I don’t feel like turning on my oven this week! So we are going to use the same flavors to make our savory summer crepes. They will whip up in no time. 

This recipe makes 4 pancakes/crepes. It can serve 2-4 people depending on what you’re serving it with. 

What you need: 

  • 1 medium zucchini, any variety
  • 1 lemon, zest & juice
  • 1 cup flour
  • 1 egg
  • Dash of paprika or harissa spice
  • Salt & pepper
  • Oil
  • Water, 1 scant cup
  • Goat cheese or yogurt for serving

Grate your zucchini onto a kitchen towel. Ring out any excess moisture, this is key. Toss with the lemon juice, then with the flour and spices. Mix in half a cup of water and the egg, then add in another scant cup of water till you like the consistency. Stir in the lemon zest. 

Pop the batter into the fridge for at least 30 minutes. (This helps the flour absorb the water, resulting in a more tender crepe.)

Heat a nonstick skillet over medium high heat. Use a gulg of sunflower oil to cook your crepes. Pour out a quarter of your batter and cook each side for about 2 minutes. When the edges of the pancakes curl from the side of the pan, filp. Cook the rest of the batter. 

Serve warm or cold with lemon yogurt or your favorite cheese!