Crepes with Mozzarella and Zucchini

c
@cocinero44

Discover the delightful simplicity of crêpes filled with barely sautéed zucchini and melted mozzarella. These thin, soft, versatile crêpes can be topped with a homemade tomato sauce or paired with a crisp green salad, offering a meal that feels like a treat on any day.

Crepes with Mozzarella and Zucchini  recipe
Prep Time
20min
Cook Time
40min
Total Time
1hr

Ingredients

4 Servings
(1 serving = 1 filled crêpe)

For the Crêpes

  • all-purpose flour
    all-purpose flour
    100g
  • milk
    milk
    300mL
  • eggs
    eggs
    2
  • Salt, to taste
    Salt, to taste
  • Pepper, to taste
    Pepper, to taste

For the Filling

  • mozzarella fior di latte
    mozzarella fior di latte
    250g
  • confit cherry tomatoes
    confit cherry tomatoes
    100g
  • grilled zucchini, thinly sliced
    grilled zucchini, thinly sliced
    50g

For the Bechamel Sauce

  • whole milk
    whole milk
    1L
  • flour
    flour
    70g
  • butter
    butter
    70g
  • Salt, to taste
    Salt, to taste
  • Nutmeg, to taste
    Nutmeg, to taste
  • grated cheese (such as Parmesan)
    grated cheese (such as Parmesan)
    100g

How to make Crepes with Mozzarella and Zucchini

Prepare the Crêpe Batter

  1. Step 1

    In a mixing bowl, beat the eggs, then gradually mix in the flour.

  2. Step 2

    Slowly add the milk, stirring continuously to form a smooth, lump-free batter.

  3. Step 3

    Season with salt and pepper to taste.

Cook the Crêpes

  1. Step 1

    Heat a non-stick or Teflon-coated pan over medium heat.

  2. Step 2

    Lightly grease with butter using a brush.

  3. Step 3

    Pour a ladleful of batter into the pan and swirl to create a thin, even layer.

  4. Step 4

    Cook until edges begin to lift, then flip to cook the other side.

  5. Step 5

    Repeat with remaining batter, stacking crêpes on a plate to cool.

Prepare the Bechamel Sauce

  1. Step 1

    In a saucepan, bring milk to a boil with salt and nutmeg.

  2. Step 2

    In a separate pan, melt butter and stir in flour to create a roux.

  3. Step 3

    Gradually add hot milk, whisking vigorously until the sauce reaches a boil and thickens.

  4. Step 4

    Stir in grated cheese until melted and smooth.

Assemble the Filling

  1. Step 1

    In a bowl, combine mozzarella, confit cherry tomatoes, and grilled zucchini.

  2. Step 2

    Add a spoonful of bechamel sauce and mix well.

Fill and Roll the Crêpes

  1. Step 1

    Divide the filling equally among crêpes.

  2. Step 2

    Roll each crêpe like a cannelloni and place in a butter-greased baking dish.

Bake the Crêpes

  1. Step 1

    Pour remaining bechamel sauce over filled crêpes.

  2. Step 2

    Sprinkle with Parmesan cheese.

  3. Step 3

    Bake in a preheated oven at 180°C (356°F) for 20 minutes or until golden and bubbly.

Nutrition (per serving)

Calories

592.5kcal (29.62%)

Protein

29.9g (59.9%)

Carbs

42.8g (15.55%)

Sugars

17.5g (34.96%)

Healthy Fat

10.9g

Unhealthy Fat

23.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For best flavor, use fresh mozzarella and young zucchini.

  2. The bechamel sauce can be prepared ahead of time and stored in the refrigerator.

  3. Serve the crêpes warm with a side of tomato sauce or fresh salad.

FAQS

  1. Can I make the crêpes ahead of time?

    Yes, you can make the crêpes ahead of time and store them in the refrigerator. Reheat them before serving.

  2. What can I serve with these crêpes?

    These crêpes are delightful when paired with a fresh green salad or a homemade tomato sauce.

  3. How should I store leftovers?

    Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.

  4. Can I use a different type of cheese?

    Yes, you can substitute mozzarella with other cheeses like cheddar or gouda for a different flavor.

  5. Is this dish suitable for vegetarians?

    Yes, this dish is vegetarian as it does not contain any meat products.

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