Crepes with courgette and mozzarella: A new family favourite

Crepes have been a staple in French cuisine for generations, though they seem somewhat overlooked. However, anyone who has tried crepes with courgette 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 dish to prepare, perfect for an everyday meal or a larger occasion.

When this recipe caught my eye, I knew I had to try it right away, especially since courgettes are so affordable and available in shops year-round. Even more vegetables ended up inside—this is a fantastic dish for sneaking more vegetables into your diet. Crepes with courgette 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 courgette,
• half a bunch of dill,
• 2-3 tablespoons of canned sweetcorn,
• salt and pepper to taste,
• 1 tablespoon butter,
• 1 mozzarella,

Additionally:

• oil for frying,
• garlic sauce for serving.

Preparation method:

1. Grate the mushrooms, carrot, and courgette.
2. Sauté the leek in butter, then add the remaining vegetables and spices. Finally, add the dill and sweetcorn.
3. Place a portion of the filling and mozzarella slices on each crepe. Roll the crepes into croquettes.
4. Beat the eggs in a deep plate and mix with salt and pepper—place 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 while the cheese is still appetisingly stretchy. Enjoy your meal!