These Zucchini and Parmesan Crepes are a savory twist on a classic—thin, delicate pancakes with finely grated zucchini and nutty Parmesan folded right into the batter. They’re elegant yet simple, perfect for brunch, lunch, or as an appetizer. The zucchini adds subtle sweetness and moisture, while the Parmesan gives a satisfying umami kick.

Craving a delicious Zucchini and Parmesan Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.

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Why You’ll Love This Zucchini and Parmesan Crepes

• Incredibly versatile: Serve for breakfast, lunch, or as a dinner starter.
• Dreamy texture: Delicate crepe with soft zucchini and salty Parmesan bursts.
• Fancy yet simple: Impressive presentation with straightforward, pantry-staple steps.
• Great zucchini use: Makes the vegetable the star, perfect for garden bounty.

Ingredients & Tools

• 1 medium zucchini (about 200 g), finely grated
• 125 g all-purpose flour
• 2 large eggs
• 300 ml whole milk
• 50 g freshly grated Parmesan cheese
• 2 tablespoons unsalted butter, melted (plus more for cooking)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh chives, finely chopped

Tools: A 9-inch non-stick skillet or crepe pan, a blender or large whisk, a box grater, and a thin spatula.

Notes: Grate Parmesan yourself from a block for best flavor and melt. Squeeze liquid from zucchini thoroughly to avoid soggy crepes.

Nutrition (per serving)

Serves: 4 (makes about 8 crepes) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the zucchini squeeze. Zucchini is over 90% water. If you don’t wring it out thoroughly in a clean kitchen towel, you’ll add all that extra moisture to your batter, resulting in a steamed, gummy crepe instead of a light, lacy one.
• Let the batter rest. I know, it’s tempting to start cooking right away, but giving the batter a 15-30 minute rest allows the flour to fully hydrate and the gluten to relax. This is the secret to a tender, not rubbery, crepe.
• Your pan is your best friend. A good non-stick skillet is crucial here. If your crepes are sticking, it’s a sign you might need a new pan or a little more butter. The first crepe is almost always a test run, so don’t be discouraged.
• Embrace the thinness. The batter should be the consistency of heavy cream—quite thin. If it’s too thick, the crepes will be stodgy and pancake-like. A quick addition of a tablespoon or two of milk can fix this easily.

How to Make Zucchini and Parmesan Crepes

Storage & Freshness Guide

• Fridge: Stack cooled crepes with parchment between, wrap tightly, and refrigerate up to 3 days.
• Freezer: Separate with parchment, seal in a freezer bag, and freeze up to 3 months.
• Reviving: Reheat in a non-stick pan over medium-low for 20–30 seconds per side until warm and pliable.

Serving Suggestions

Complementary Dishes

• A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, creating a perfectly balanced plate.
• Roasted cherry tomatoes with garlic and thyme — Their sweet, jammy intensity and burst of flavor make a fantastic side or even a filling, adding a lovely acidic contrast.
• Sautéed mushrooms with a splash of white wine — Earthy, savory mushrooms are a classic pairing, adding a meaty texture and deep umami flavor that complements the Parmesan wonderfully.

Drinks

• A crisp Sauvignon Blanc — Its herbaceous and citrusy notes are a fantastic match for the zucchini and Parmesan, cleansing the palate between each delicious bite.
• A light, citrus-forward pale ale — The beer’s carbonation and bright hop character contrast the crepes’ richness without overwhelming their delicate flavor.
• Sparkling water with a squeeze of lime — Sometimes the simplest option is the best; the bubbles and acidity are incredibly refreshing and let the crepes truly shine.

Something Sweet

• Lemon sorbet with fresh mint — After a savory meal, this is the ultimate palate cleanser; it’s bright, zingy, and incredibly light, providing a perfect, refreshing finish.
• Dark chocolate-dipped strawberries — They feel indulgent but aren’t too heavy, offering a bittersweet contrast that feels just right after the savory crepes.
• Almond biscotti for dipping — A little crunch and a hint of sweetness with your coffee or tea is a lovely, traditional way to end the meal on a gentle note.

Top Mistakes to Avoid

• Mistake: Using a batter that’s too thick. This is the number one reason for doughy, undercooked crepes. The batter should coat the back of a spoon but be easily pourable. If it looks like pancake batter, thin it out with a splash more milk.
• Mistake: Flipping the crepe too early. If you try to flip before the top is fully set and the edges are dry, you’ll end up with a torn, messy crepe. Patience is key—wait for those visual cues.
• Mistake: Adding too much butter to the pan. You’re not frying here. Too much butter will make the crepes greasy and cause the batter to slide around instead of sticking to the pan to form a thin layer.
• Mistake: Overcrowding the filling. If you decide to add more fillings, remember that a little goes a long way. Overstuffing will make the crepes difficult to fold and can lead to a soggy, broken final product.

Expert Tips

• Tip: Make the batter ahead. You can actually prepare the batter (minus the zucchini and Parmesan) up to a day in advance and keep it covered in the fridge. Let it come to room temperature and stir in the zucchini and cheese just before cooking for the best texture.
• Tip: Keep cooked crepes warm. If serving a batch, place finished crepes on a baking sheet in a single layer and keep them in a 95°C (200°F) oven. This keeps them warm and pliable without continuing to cook.
• Tip: Use the “first crepe” as a tester. The first one is almost never perfect. Use it to adjust your heat and the amount of batter you’re using. Consider it the chef’s treat—a little snack for all your hard work.
• Tip: Get creative with fillings. These crepes are a fantastic base. Try spreading them with a layer of herbed goat cheese, ricotta mixed with lemon zest, or even some thinly sliced prosciutto before rolling or folding them up.

FAQs

Can I make these gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum. The texture might be a tiny bit more delicate, so be extra gentle when flipping. I’ve had great success with buckwheat flour for a nuttier flavor, though it will change the color and taste profile slightly.

My batter is lumpy. What should I do?
Don’t panic! The easiest fix is to simply pour the batter through a fine-mesh sieve, pressing out any lumps with the back of a spoon or a spatula. This will give you that perfectly smooth, silky texture you’re after. For next time, using a blender from the start is a foolproof way to avoid lumps altogether.

Can I freeze these crepes?
You sure can, and they freeze beautifully! Let the cooked crepes cool completely to room temperature. Stack them with a small square of parchment paper between each one to prevent sticking, then seal them tightly in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or gently reheat in a pan or microwave.

Why did my first crepe turn out rubbery?
This usually happens for one of two reasons: the batter didn’t rest (so the gluten was too tight), or the pan was too hot, causing the crepe to cook too quickly and seize up. The first crepe often soaks up excess butter and helps calibrate the pan’s temperature, so don’t be discouraged—the next one will almost certainly be better!

What’s the best way to reheat them?
The stovetop is your best bet for restoring that lovely texture. Simply warm a non-stick pan over medium-low heat and reheat the crepe for 20-30 seconds per side until pliable and warm. You can also use a microwave (10-15 seconds per crepe), but they can become a bit soft, so the pan is preferred.