Zucchini and Lemon-Ricotta Crêpes
Oat crêpes with zucchini, ricotta, and lemon zest.
CRÊPES WITH ZUCCHINI AND LEMON RICOTTA
AT A GLANCE
Four oat crêpes filled with zucchini, ricotta, and chives. A little lemon zest adds aroma; cooking off the zucchini’s liquid keeps the filling from becoming watery.
Servings: 2 — four crêpes total, two per serving.
Time: 15 minutes of prep, about 20 minutes of cooking, and a 10-minute batter rest, with overlapping steps. Allow 35–40 minutes overall.
Why it works
That last zucchini in the refrigerator can become the filling instead of another side dish.
Lemon zest adds aroma, and cooking off the zucchini’s liquid keeps the ricotta from turning watery. You get a different dinner from the same basic batter.
Cook off the zucchini’s liquid before mixing it with the ricotta.
Ingredients
For 2 servings
For the batter and skillet
2¾ oz (80 g) fine oat flour
1 large egg, about 50 g without the shell
About ⅔ cup (150 ml) whole milk, plus 1–3 tablespoons (20–40 ml) if needed
About 2 teaspoons (10 g) extra-virgin olive oil
For the filling
About ¾ cup (180 g) whole-milk ricotta
7 oz (200 g) trimmed zucchini
1 tablespoon chopped chives
A little finely grated zest from a washed lemon
2 tablespoons water
A little salt, optional
Use the yellow part of the lemon peel and start with a small amount. You can add more after tasting.
Preparation
Start the batter. Whisk flour, egg, and the first 150 ml of milk. Rest for ten minutes, then thin with reserved milk only if needed to make it pourable.
Manage the moisture. Grate the zucchini and cook it in a nonstick skillet with the water for 7–10 minutes, letting the liquid evaporate. Cool briefly and squeeze out any remaining excess. Mix with ricotta, chives, zest, and a little salt.
Cook and assemble. Brush an 8-inch skillet with some of the oil. Make four crêpes, cooking each about two minutes on one side and one on the other, until fully set; use the remaining oil as needed. Add filling, fold each crêpe twice, and warm in the covered skillet over low heat until the filling is hot.
Serving notes
Use the yellow part of the lemon peel and start with a small amount. You can always add more after tasting.
Refrigerate leftovers promptly and reheat to 165 °F.
Useful substitutions
A little chopped mint can replace the chives.
Lactose-free dairy works here; it remains unsuitable for a milk allergy.
What this variation teaches
Changing the aroma and handling a vegetable’s moisture can produce a noticeably different filling without changing your equipment or learning a new batter.
Estimated nutrition per serving
Calories: ≈440 kcal · Fat: ≈23 g · Protein: ≈19 g
Total carbohydrate (including fiber): ≈40 g · Fiber: ≈4 g · Total sugars: ≈7 g
Sodium, before added salt: ≈180 mg · Potassium: ≈740 mg
For two filled crêpes, using the initial 150 ml of milk; any additional milk is excluded.
Allergens: egg and milk.
If you have celiac disease, choose gluten-free oat flour and compatible ingredients, with attention to cross-contact.
When to choose this variation
When you want a use for one zucchini without buying ingredients for an entirely new meal.
When a light lemon aroma appeals more than another sauce.