When you have a little extra time and feel like trying something new, these veggie-filled crêpes are a great way to switch up your usual meal. They’re soft, creamy, and baked until bubbly—perfect for a cozy lunch or dinner.
Ingredients
For the crêpes:
- 3 large eggs
- ⅔ cup plain yogurt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- ¼ teaspoon salt
- A pinch of white pepper
- ½ cup whole milk
- 2 tablespoons butter, for cooking
For the filling and topping:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced into rings
- 2 medium zucchini (about 14 oz), grated or thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper, to taste
- ¾ cup farmer’s cheese or ricotta
- 1 tablespoon chopped fresh parsley
Preparation
- In a large bowl, whisk the eggs, then stir in the yogurt, vegetable oil, flour, salt, white pepper, and milk. Let the batter rest for 15 minutes.
- Heat a nonstick skillet over medium heat and brush lightly with butter. Pour a small ladle of batter into the skillet, tilting to coat evenly. Cook each crêpe for about 1–2 minutes per side, then set aside.
- In a skillet, heat olive oil and sauté the onion until soft. Add zucchini and cook for about 10 minutes, covered, until tender.
- In a separate saucepan, melt the butter, then whisk in the flour. Slowly pour in the milk, whisking constantly, and cook over low heat until the sauce thickens. Season with salt and pepper.
- Remove from heat and stir in the cheese and parsley. Fold half of the sauce into the zucchini mixture.
- Fill each crêpe with a spoonful of the zucchini filling and roll or fold. Arrange in a greased baking dish. Pour the remaining sauce over the top.
- Bake in a preheated 375°F oven for about 15–20 minutes, or until bubbling and golden on top.
Serve with a simple soup or salad—and enjoy a meal that’s as satisfying as it is wholesome.
