Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Russian · Breakfast
Zucchini Crepes
Thin crêpes made with grated zucchini and fresh herbs—a quick and easy dish that’s a great way to use up a zucchini harvest. Serve with sour cream.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely grate the zucchini, keeping the juice without squeezing it out.
2
Pour the eggs over the grated zucchini.
3
Add a little over half a teaspoon of salt.
4
Finely chop a bunch of dill and parsley, and add cilantro to taste.
5
Fold in 250 grams of flour.
6
Pour in 250 ml of milk, mix well, and then add another 250 ml of milk.
7
If needed for smoothness, blend the batter with an immersion blender (optional; the author prefers the texture with little bits of zucchini).
8
Cook the crêpes in a lightly oiled skillet over medium heat until golden brown.
Comments
Log in to leave a comment.
No comments yet. Be the first!