Zucchini crepes in a Skillet
Tender and delicate crepes made from grated zucchini, milk, and eggs. Perfect with sour cream for breakfast or lunch!
Updated : 09 July, 2025
Easy
About 20 min.
Ingredients
200 grams
Zucchini
1 cup
Wheat flour
1 cup
Milk
3
Eggs
3 tablespoon
Vegetable oil
1 tablespoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you might need more or less flour than stated in the recipe. Focus not on the quantity of flour but on achieving the desired batter consistency.
Preparation
Step 1
Any zucchini will work, whether young or mature. You can use milk of any fat content. The amount of flour may vary depending on how juicy your zucchini is. It’s best if all the ingredients are at room temperature - that way, the batter mixes more quickly and evenly.
Step 2
Wash the zucchini and peel off the skin. I’m using a young zucchini, but I still peeled it so the pancakes would turn out more tender. If you have a large, mature zucchini, cut it open and remove the seeds.
Step 3
Grate the zucchini flesh on the finest side of your grater - the one that practically turns it into purée. You could also use a blender (either immersion or standing). But I personally prefer the grater. Measure out one cup of the resulting purée.
Step 4
Put it in a bowl and crack the eggs into the same bowl. Always wash your eggs before use, as harmful bacteria can be present even on seemingly clean shells. Ideally, use food-safe detergents and a brush. Add sugar and salt. You can adjust these amounts to taste. I find these proportions very good.
Step 5
Mix everything with a whisk. Pour in the milk and add two tablespoons of odorless vegetable oil - it prevents the pancakes from sticking during frying. Mix again.
Step 6
Sift the flour into the liquid mixture. Stir until the batter is smooth and lump-free. You can use a mixer, but I found a handheld whisk sufficient. The batter should be like typical crêpe batter - a consistency similar to thin kefir. If the batter seems too thin, add more flour. If too thick, thin it with some milk. Let the batter rest for 15 minutes - it will become smoother and won’t stick to the pan.
Step 7
Heat a skillet over high heat - ideally a pancake pan with a thick bottom and nonstick coating. Brush it lightly with vegetable oil. Pour in half a ladle of batter and swirl it around the bottom of the pan in a circular motion. If your batter is the right consistency, you’ll only need a little, and the pancake will be thin.
Step 8
Fry the pancake until golden on one side, then flip it over. Adjust the heat so that the pancake cooks in about a minute without burning. Remove the cooked pancake from the pan. Pour in the next portion of batter. You won’t need to grease the pan again - the oil in the batter will keep them from sticking. Cook all the pancakes this way. I ended up with 11 pancakes about 7 inches (18 cm) in diameter.
Step 9
Serve the zucchini pancakes with sour cream. Enjoy your meal!