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.

Ingredients
For the Crêpes
- all-purpose flour100g
- milk300mL
- eggs2
- Salt, to taste
- Pepper, to taste
For the Filling
- mozzarella fior di latte250g
- confit cherry tomatoes100g
- grilled zucchini, thinly sliced50g
For the Bechamel Sauce
- whole milk1L
- flour70g
- butter70g
- Salt, to taste
- Nutmeg, to taste
- grated cheese (such as Parmesan)100g
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
How to make Crepes with Mozzarella and Zucchini
Prepare the Crêpe Batter
- Step 1
In a mixing bowl, beat the eggs, then gradually mix in the flour.
- Step 2
Slowly add the milk, stirring continuously to form a smooth, lump-free batter.
- Step 3
Season with salt and pepper to taste.
Cook the Crêpes
- Step 1
Heat a non-stick or Teflon-coated pan over medium heat.
- Step 2
Lightly grease with butter using a brush.
- Step 3
Pour a ladleful of batter into the pan and swirl to create a thin, even layer.
- Step 4
Cook until edges begin to lift, then flip to cook the other side.
- Step 5
Repeat with remaining batter, stacking crêpes on a plate to cool.
Prepare the Bechamel Sauce
- Step 1
In a saucepan, bring milk to a boil with salt and nutmeg.
- Step 2
In a separate pan, melt butter and stir in flour to create a roux.
- Step 3
Gradually add hot milk, whisking vigorously until the sauce reaches a boil and thickens.
- Step 4
Stir in grated cheese until melted and smooth.
Assemble the Filling
- Step 1
In a bowl, combine mozzarella, confit cherry tomatoes, and grilled zucchini.
- Step 2
Add a spoonful of bechamel sauce and mix well.
Fill and Roll the Crêpes
- Step 1
Divide the filling equally among crêpes.
- Step 2
Roll each crêpe like a cannelloni and place in a butter-greased baking dish.
Bake the Crêpes
- Step 1
Pour remaining bechamel sauce over filled crêpes.
- Step 2
Sprinkle with Parmesan cheese.
- Step 3
Bake in a preheated oven at 180°C (356°F) for 20 minutes or until golden and bubbly.
Nutrition (per serving)
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
For best flavor, use fresh mozzarella and young zucchini.
The bechamel sauce can be prepared ahead of time and stored in the refrigerator.
Serve the crêpes warm with a side of tomato sauce or fresh salad.
FAQS
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.
What can I serve with these crêpes?
These crêpes are delightful when paired with a fresh green salad or a homemade tomato sauce.
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.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with other cheeses like cheddar or gouda for a different flavor.
Is this dish suitable for vegetarians?
Yes, this dish is vegetarian as it does not contain any meat products.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia