Crêpes de Courgettes Simplissimes
These Simple Zucchini Crêpes are light, savory, crispy around the edges, and wonderfully tender inside. Made with fresh grated zucchini, eggs, flour, and a few simple seasonings, they are an easy way to turn everyday vegetables into a delicious meal.
They make a great breakfast, lunch, side dish, or light dinner and can be served with yogurt sauce, sour cream, or a fresh salad.
Ingredients
- 2 medium zucchini
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 2–3 tablespoons olive oil, for cooking
Directions
1. Grate the Zucchini
Wash the zucchini and grate them using the large holes of a box grater.
Place the grated zucchini in a clean kitchen towel or cheesecloth.
Squeeze firmly to remove as much excess water as possible.
This step is very important. Zucchini contains a lot of moisture, and removing it helps the crêpes become crisp instead of soggy.
2. Prepare the Batter
Place the squeezed zucchini in a large bowl.
Add the eggs, flour, Parmesan, garlic, parsley, oregano, salt, and black pepper.
Mix everything together until well combined.
The mixture should be thick enough to hold its shape when placed in the pan.
If it seems too wet, add another tablespoon of flour.
3. Heat the Pan
Heat a large nonstick skillet over medium heat.
Add a small amount of olive oil.
Once the oil is hot, spoon portions of the zucchini mixture into the pan.
Flatten each portion gently with the back of a spoon to form thin, round crêpes.
4. Cook Until Golden
Cook for approximately 3–4 minutes per side.
The first side should become golden and crisp before flipping.
Turn carefully with a spatula and cook the other side until golden brown and cooked through.
Add a little more oil to the pan between batches if necessary.
5. Serve
Transfer the cooked zucchini crêpes to a plate lined with paper towels to absorb excess oil.
Serve immediately while they’re warm and crispy.
Delicious Serving Ideas
These zucchini crêpes taste wonderful with:
- Garlic yogurt sauce
- Sour cream
- Tzatziki
- Fresh tomato salad
- Green salad
- Crumbled feta cheese
- A squeeze of fresh lemon juice
For a more substantial meal, serve them alongside grilled chicken, roasted vegetables, or a poached egg.
Tips for Perfect Zucchini Crêpes
Squeeze the zucchini well: This is the most important step for achieving crisp edges.
Don’t make them too thick: Thin crêpes cook more evenly and become pleasantly crispy.
Use medium heat: Too much heat can brown the outside before the center cooks.
Cook in batches: Overcrowding the pan can lower the temperature and prevent proper browning.
Add cheese for extra flavor: Parmesan gives the crêpes a delicious savory taste and helps create crispy edges.
Easy Variations
Cheesy Zucchini Crêpes
Add ½ cup shredded mozzarella or cheddar to the batter.
Herb Zucchini Crêpes
Use fresh basil, dill, chives, or mint instead of dried herbs.
Spicy Version
Add a pinch of chili flakes or cayenne pepper.
Gluten-Free
Replace the all-purpose flour with a suitable gluten-free flour blend.
Low-Carb
Replace the flour with a small amount of almond flour and add an extra egg if needed to bind the mixture.
Storage
Store leftover crêpes in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat them in a skillet, oven, or air fryer rather than the microwave.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Meta Description
Make simple French-inspired zucchini crêpes with fresh grated zucchini, eggs, Parmesan, garlic, and herbs. Crispy, savory, and easy to prepare for breakfast, lunch, or dinner.