Crepes with zucchini and Emmentaler

Chilling • 30 minutes

special equipment • electric mixer

Makes 4

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

2 small zucchini, coarsely grated

1 cup shredded emmentaler or other swiss cheese

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When it’s all incorporated, beat the mixture with a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a frying pan, add the zucchini, and cook over medium heat for 5–8 minutes or until lightly golden. Season well with salt and pepper, then remove from the heat and stir in the cheese.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute, until golden. Flip and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon a quarter of the zucchini mixture onto half of a crêpe, sprinkle with pepper, then roll or fold it. Fill three more crêpes in the same manner.

Crepes with zucchini and Emmentaler