No More Wasted Zucchini! Make These Thin, Tender Zucchini Crepes with a Creamy Cottage Cheese & Garlic Filling
No More Wasted Zucchini! Make These Thin, Tender Zucchini Crepes with a Creamy Cottage Cheese & Garlic Filling
These delicate zucchini crepes are packed with fresh zucchini and only a small amount of batter. They're soft, flexible, easy to roll without tearing, and filled with a creamy cottage cheese, garlic, and herb mixture that's simply irresistible!
Ingredients (Makes about 10 crepes)
For the Zucchini Crepes:
300 g (10.5 oz) zucchini
2 eggs
200 ml (¾ cup + 1 tbsp) milk
125 g (1 cup) all-purpose flour (about 5 heaping tbsp)
1½–2 tbsp vegetable oil
½ tsp salt
1 tsp sugar
For the Creamy Filling:
150–180 g (5–6 oz) cottage cheese (5–9% fat) or farmer's cheese
1–1½ tbsp sour cream
1 garlic clove, minced
A few sprigs of fresh dill and parsley, finely chopped
Salt and black pepper, to taste
Instructions
1. Prepare the Batter
Grate the zucchini using a fine grater—do not squeeze out the juice.
Lightly beat the eggs with the salt and sugar. Add the grated zucchini, half of the milk, and the sifted flour. Mix until smooth, then stir in the remaining milk and the vegetable oil.
2. Cook the Crepes
Heat a lightly greased non-stick skillet over medium heat.
Pour in a ladleful of batter and spread it into a thin layer. Cook for about 1 minute per side, or until lightly golden.
3. Make the Filling
Mash the cottage cheese with a fork.
Mix in the sour cream, garlic, chopped herbs, salt, and pepper until smooth and creamy.
4. Assemble
Place 1½–2 tablespoons of filling along one edge of each crepe.
Roll tightly into a log or fold into an envelope.
Serve immediately, or lightly brown the filled crepes in a little butter for a warm, golden finish.
Enjoy! 🥒🧄🧀✨
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