Cheesy Crepes with Zucchini

Cheesy Crepes with Zucchini on plate
Photography by Jason Little | Food Styling by Johanna Brannan Lowe
This rendition of the savory Ukrainian dish nalysnyky uses whole-grain flour, zucchini, cottage cheese and ricotta in place of white flour and quark cheese. This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table.

Servings: 10
Serving size: 3 crepe pieces, 1 tablespoon Greek yogurt, 3 cucumber half slices, 1/10 tablespoon dill (115 grams)
Prep time: 15 minutes
Cooking time: 50 minutes

Ingredients

  • 4 large eggs
  • 1 cup (240 milliliters) 1% milk
  • ½ cup (120 milliliters) water
  • ½ teaspoon salt
  • 1 cup white whole-wheat flour
  • 1 packed cup grated zucchini
  • 1½ cups 4% milk fat cottage cheese
  • 2 tablespoons whole milk ricotta cheese
  • 2 egg yolks
  • 2 tablespoons chopped fresh dill leaves, divided
  • 1 tablespoon (15 milliliters) melted unsalted butter
  • 1 tablespoon (15 milliliters) olive oil
  • ½ cup plus 2 tablespoons nonfat, plain Greek yogurt
  • 15 cucumber slices, halved

Instructions

  1. In a medium bowl, beat eggs with a whisk, adding one at a time. Whisk in milk, water and salt.
  2. Gradually add flour, stirring just enough to fully combine and remove lumps.
  3. Mist a 9½-inch nonstick pan with cooking spray, then preheat over medium-low heat.
  4. Fill a 4-ounce ladle ⅔ full with batter (about 80 milliliters). Pour batter into center of pan, then use bottom of ladle to gently swirl from center to fill pan with a layer of batter.
  5. Flip the crepe when it is slightly golden and firm enough to hold its shape, about 45 seconds to 1 minute.
  6. Cook other side for about 45 seconds, then stack on a plate and cover with a large saucepan lid. Repeat for a total of 10 crepes, using cooking spray as needed.
  7. Wrap zucchini in a large cheese cloth and squeeze out excess moisture, then set aside.
  8. In a food processor, puree cottage cheese and ricotta until smooth and creamy. Add egg yolks one at a time, pulsing each to combine.
  9. Using a rubber spatula, transfer cheesy mixture to a bowl and stir in 1 tablespoon dill.
  10. Preheat oven to 350°F (177°C). Line a 9-by-13-inch glass baking dish with a sheet of foil that extends approximately 6 inches over each end of the dish, then brush melted butter onto foil.
  11. Lay crepes on a large cutting board or clean surface. On each crepe, spread 2 tablespoons cheesy mixture, then top with 1½ tablespoons zucchini.
  12. Gently roll each crepe and cut into 3 equal pieces. Layer pieces in baking dish and brush tops and sides with olive oil.
  13. Bake 30 minutes. Gently place pieces onto a serving platter and garnish each with 1 teaspoon Greek yogurt, a sprinkle of dill and a piece of cucumber.

Nutrition per serving: 165 calories, 8g total fat, 3g saturated fat, 115mg cholesterol, 299mg sodium, 14g carbohydrate, 3g fiber, 3g sugar, 12g protein, N/A potassium, N/A phosphorus

Product We Recommend For The Month

Tribest: Making healthy living easy

Personal Blender II The new Mason Jar Ready Personal Blender II handles all your basic daily blending needs including smoothies, sauces, and soups.


Lauren O'Connor, MS, RD on FacebookLauren O'Connor, MS, RD on Twitter
Lauren O'Connor, MS, RD

Lauren O’Connor, MS, RD, is owner and nutritional consultant for Nutri Savvy, a lifestyle program with an intuitive sensory approach to food. Follow her on Facebook and Twitter.


Apron Handmixer OvenMitt