We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe for savory crepes is a delightful combination of tender crepes, a flavorful zucchini and mushroom filling, and a creamy béchamel sauce. It's perfect for a cozy dinner or a special occasion. The zucchini balances the strong aroma of mushrooms, while the béchamel sauce adds a rich and creamy touch. Serve hot and enjoy the comforting flavors!
Want to keep this recipe for later? We can email it to you!
Place the flour in a large bowl and make a well in the center. Add the eggs and half of the milk, and whisk slowly to create a smooth batter.
Add the remaining milk and whisk until fully combined.
Season with salt and pepper, and mix well.
Cook the crepes using the prepared batter in a frying pan.
Clean the mushrooms and slice them thinly.
Peel the zucchini and grate them using the side of the grater with larger holes.
Grate the yellow cheese.
Heat the butter in a pan and briefly sauté the mushrooms.
Add the grated zucchini and tomato purée, and simmer until all the liquid has evaporated.
Stir in the grated cheese and mix well.
Season with salt and pepper, and let the filling cool.
Heat the butter in a saucepan, add the flour, and cook for about 2–3 minutes, stirring constantly.
Gradually add the milk while whisking continuously to avoid lumps.
Add the grated cheese and mix well.
Season with salt and pepper.
Add the nutmeg and stir thoroughly.
Spread the filling onto the crepes and roll them tightly.
Arrange the rolled crepes in an ovenproof dish.
Pour the béchamel sauce over the crepes. Optionally, sprinkle grated cheese on top.
Bake in the oven at 200°C (390°F) for about 20 minutes, until golden and heated through.
Want to keep this recipe for later? We can email it to you!
If you're not confident in making crepes, refer to a basic crepe recipe for guidance.
To avoid lumps in the béchamel sauce, whisk continuously and add milk gradually.
If lumps form in the béchamel sauce, blend it with a hand blender to smooth it out.
Garnish the crepes with chopped chives for a decorative touch.
Can I use a different type of cheese?
Yes, you can substitute yellow cheese with mozzarella, cheddar, or any cheese that melts well.
Can I make the crepes ahead of time?
Yes, you can prepare the crepes in advance and store them in the refrigerator. Reheat them before assembling.
Can I use a different vegetable for the filling?
Yes, you can substitute zucchini with spinach, bell peppers, or eggplant for a different flavor.
How do I prevent the crepes from sticking to the pan?
Ensure the pan is hot and lightly greased before pouring the batter. Use a non-stick pan for best results.
Can I freeze the assembled crepes?
Yes, you can freeze the assembled crepes before baking. Thaw them and bake when ready to serve.
