Zucchini Crepes in a Frying Pan
Soft, savory crepes made with grated zucchini and fresh herbs. Delicious with sour cream for breakfast or lunch.
Updated : 19 June, 2025
Easy
About 20 min.
Ingredients
300 grams
Zucchini
2
Eggs
250 milliliters
Milk
1 teaspoon
Sugar
0.5 teaspoon
Salt
160 grams
Wheat flour
2 tablespoon
Vegetable oil
to taste
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
It's important to sift the flour to aerate it. This makes the batter lighter, and the pancakes rise and become fluffier during cooking.
Preparation
Step 1
Choose a young zucchini - it has tender skin and no seeds, so just wash and use it. If using a large zucchini, peel and remove the core.
Step 2
Cut off both ends of the zucchini and grate it using a coarse grater. Squeeze out the excess juice.
Step 3
Add eggs to the bowl and mix them with the grated zucchini.
Step 4
Blend the mixture using an immersion blender until smoother and more uniform.
Step 5
Add vegetable oil and milk to the bowl. Add sugar and salt. Gradually sift in the flour and mix to form a batter. The batter should not be too thick - thicker batter makes thicker pancakes. Use a mixer to break up any lumps.
Step 6
Finely chop parsley and mix it into the batter.
Step 7
Use a nonstick or crepe pan for frying. Before the first crepe, lightly grease the pan with oil. Pour a bit of batter onto the hot pan and spread it evenly. Cook over low heat for about 1 minute per side.
Step 8
Stack finished crepes on top of each other and cover with a lid to keep them soft. This will steam them slightly and make them tender. Serve with sour cream. Enjoy!