Monday 13 May 2013

Carrot & Zucchini Crepes

I made these yesterday. I don't make them often and I am not really sure why because they are so good. Such a filling and satisfying meal. These were my mum's speciality. Mine are never the same as mum's but I thought that mother's day was a good time to make them again.

Zucchini & Carrot crepes

makes 6 in a 24 cm pan

1/2 c wholemeal flour
2 eggs, whisked
1/4 c. chopped parsley
2/3 c milk (original recipe has 1/2 c but I always need to add more, perhaps start with 1/2)
1/4 c water

Combine all ingredients. Let stand 1 hour.
Cook in a hot greased pan by pouring in 1/4 c and swirling around until the base of the pan is covered, let cook about 30 sec to 1 min and then turn cooking for 10 - 15 sec. Set aside to cool.


1 carrot, grated
3 zucchini, grated
1 onion, finely diced
salt & pepper
60 g cheddar cheese, grated
60 g mozzarella, grated

Saute onion over a low heat until soft. Add carrot & zucchini and cook until soft. Season and then add cheese and stir until melted. Set aside.


1 onion, diced
4 cloves garlic, crushed
1 tbsp mixed herbs (dried)
1/4 c tomato paste
2 cans crushed tomatoes
1/2 c water
1 tbsp brown sugar

Saute onion over a med-low heat until soft, add garlic and herbs and cook for a minute. Add tomato paste and cook for 2 minutes, stirring. Increase heat to medium and then add tomatoes, water and sugar and bring to the boil. Reduce heat and simmer until thick (this takes 20 - 30 minutes)

To put together:

Divide filling evenly between the crepes, roll firmly and place in a casserole dish. Pour over half of the sauce, top with extra grated cheese. Cook at 180 C for 30 minutes or until heated through and cheese is golden.

Serve with extra sauce.

These are very filling, one with a salad is enough for me. You will probably have some sauce left over, I always do. It is great on pasta.

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