Crepes reinvented: Mozzarella and zucchini steal the show

Crepes have been a favourite for generations, but they seem somewhat overshadowed. However, anyone who has tried crepes with zucchini and mozzarella even once has immediately added them to their menu. Even my mother-in-law, a food expert, asked me for the recipe. It’s a simple meal, perfect for a daily or larger occasion.

When this recipe caught my eye, I knew I had to test it right away. zucchini prices are so attractive, and zucchini is available in stores practically all year round. Even more vegetables ended up inside—this is a great dish to sneak more of them into your diet. Crepes with Zucchini and Mozzarella are perfect for a quick lunch or a warm dinner.

Combining crispy breadcrumbs, juicy vegetables, and stretchy mozzarella creates a unique flavour for these crepes. They taste simply perfect with garlic sauce.

Ingredients:

    
• approximately 5-6 crepes,
• 1-2 eggs,
• 1 cup plain breadcrumbs,

Filling:

                
• a piece of leek,
• 3-4 mushrooms,
• 1 carrot,
• 1 small zucchini,
• half a bunch of dill,
• 2-3 tablespoons of canned corn,
• salt and pepper to taste,
• 1 tablespoon butter,
• 1 mozzarella,

Additionally:

  
• oil for frying,
• garlic sauce for serving.

Preparation method:

1. Grate the mushrooms, carrots, and zucchini.
2. Sauté the leek in butter, and add the remaining vegetables and spices. Finally, add the dill and corn.
3. Place a portion of the filling and mozzarella slices on each crepe. Roll the crepes into croquettes.
4. Beat the eggs on a deep plate and mix with salt and pepper. Put breadcrumbs on another plate.
5. Coat the rolled crepes in breadcrumbs.
6. Fry in hot oil until golden brown.

Serve the finished crepes with garlic sauce. Serve warm when the cheese is still appetizingly stretchy. Enjoy your meal!