These savory zucchini crepes are the breakfast upgrade you didn’t know you needed: delicate, golden crepes packed with fresh zucchini and herbs, equally good with a dollop of sour cream or a sprinkle of cheese. The batter comes together in minutes and each crepe cooks in a flash. For more morning inspiration, try our fluffy apple pancakes with yogurt and chia.
Ingredients
- 300 g (10.5 oz) zucchini
- 3 eggs
- 1 tsp salt
- 1 tsp dried garlic
- Pinch of black pepper
- 500 ml (2 cups) warm milk
- 30 g fresh dill or parsley, finely chopped
- 280 g (2 1/3 cups) all-purpose flour, sifted
- Vegetable oil for frying
- Melted butter for brushing (optional)
Instructions
- Grate the zucchini on a fine grater. Add the eggs, salt, dried garlic, pepper, and chopped herbs.
- Pour in the warm milk and add the sifted flour. Whisk into a smooth batter.
- Cook thin crepes on a well-heated oiled skillet like regular crepes, stirring the batter lightly before each one.
- Optionally brush each crepe with melted butter.
Tips
Grate the zucchini finely and don’t squeeze it dry — the moisture keeps these crepes tender. For a heartier morning plate, try our cheesy tortilla breakfast stack.
Keep your skillet well-heated and lightly oiled; the first crepe is always the test one. Serious Eats has a great primer on crepe technique if you’re new to the swirl.
These reheat beautifully — stack cooled crepes with parchment between them and warm in a dry skillet. Allrecipes has plenty of savory crepe filling ideas if you want to dress these up, and fans of stuffed crepes should try our chicken and cheese stuffed egg crepes.
Nutrition per 100 g: 177.6 kcal, 10.4 g protein, 4.2 g fat, 21.6 g carbs.