There’s nothing quite like produce when it’s the peak of growing season — that freshness is just filled with so much flavor. We’re also looking for new ways to enjoy all those veggies, and this Zucchini and Pepper Crepes recipe has become one of our favorites.
We know what you’re thinking… Aren’t crepes best left to professional chefs? But we promise, our recipe makes it easy to whip up a delicious batch. And to really take the pressure off, you can make the crepes up to a day ahead, then wrap and chill. Just reheat in a low-temperature oven when you’re ready to make the filling. (And for another super-simple method, check out how to make crepes with pancake mix.)
Speaking of filling, we stuff ours with plenty of zucchini and red peppers for plenty of savory deliciousness. Arugula adds a peppery bite, while feta crumbles give it a salty zest. (Growing your zucchini and have a bumper crop to use up? Try these Crouton-Crusted Zucchini Sticks and Zucchini Cannelloni.)
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 eggs
- 2 Tbs. butter, melted
- ½ cup milk
- 1 cup all-purpose flour
- 2 Tbs. olive oil
- 1 red pepper, cut into ½"-wide strips
- 1 lb. zucchini, cut into ¼"-thick round slices
- 2 cups baby arugula
- ½ cup crumbled feta cheese, about 4 oz.
Instructions
PrintIn bowl, mix eggs, butter, milk and 1⁄2 cup water; whisk in flour and 1⁄8 tsp. salt. Cover; chill 30 min. Coat 8" skillet with cooking spray; heat over medium heat. Add 1⁄4 cup batter, swirling to coat. Cook 1 min. Flip; cook 1 min. Transfer to rack. Repeat to make 7 more crepes.
Heat 1 Tbs. oil in skillet over medium. Add pepper; cook 5 min.; remove. Add 1 Tbs. oil and zucchini; cook 4-5 min. Fill crepes with veggies, arugula and feta; fold.
Nutrition
- Calories: 376
- Fat: 22 gram
- Saturated Fat: 10 gram
- Protein: 13 gram
- Carbohydrate: 33 gram
- Fiber: 3 gram
- Cholesterol: 125 mg
- Sugar: 7 gram
- Sodium: 418 mg
