These savory zucchini crepes are thin, golden, and laced with fresh herbs — the perfect light dinner or easy weekend lunch. Paired with a cool, garlicky dill sauce, they put a fresh twist on classic crepes that even picky eaters will love. If you are craving more zucchini ideas, try our Stuffed Zucchini Boats with Meat and Cheese and Cheesy Zucchini Fritters.
Ingredients
For the crepes:
- 300 g (10.5 oz) zucchini, grated and squeezed dry
- 3 large eggs
- 100 g (3/4 cup) all-purpose flour
- 200 ml (3/4 cup) milk
- Salt to taste
- Dried garlic and your favorite spices, to taste
- Fresh herbs, optional
For the sauce:
- 150 g (2/3 cup) sour cream
- 1 garlic clove, minced
- Fresh dill, chopped
- Salt to taste
Instructions
- Whisk together all the crepe ingredients until you have a smooth batter.
- Cook ladles of batter in a hot, lightly oiled skillet, browning both sides until golden.
- Stir together the sour cream, garlic, dill, and salt to make the sauce. Serve alongside the warm crepes.
Tips
- Squeeze the grated zucchini very dry — excess moisture keeps the crepes from turning lacy and golden.
- Keep the skillet at medium heat and only lightly oiled; too hot and the crepes brown before they set.
- Make the sauce first and chill it for 15 minutes so the flavors meld. For more crepe-making technique, the guides at seriouseats.com are a great reference.
Nutrition: per 100 g: 177.6 kcal, protein 10.4 g, fat 4.2 g, carbs 21.6 g.