Savory Coffee Crepes With Zucchini, Tomatoes and Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • Crepe
  • 4
    ounces flour (1 cup and 2 tbs)
  • 1
    pinch salt
  • 1
  • 1 14
    cups coffee, strong and milky
  • 1
    tablespoon coffee extract (if you don't have, I don't, just add tsp instant and tbs hot water)
  • oil, for the pan
  • Filling
  • 1
    tablespoon olive oil
  • 1
    small onion, finely chopped
  • 2
    teaspoons garlic, minced
  • 6
    zucchini, grated (use judgement if they are very large)
  • 6
    tomatoes, seeded and chopped
  • 3
    tablespoons plain yogurt
  • 1
    teaspoon of fresh mint, chopped (half as much dry if you don't have fresh)
  • 1
    cup cheddar cheese, grated (experiment with another if you want)
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DIRECTIONS

  • Combine flour and salt in a bowl.
  • Mix in the egg.
  • Add coffee and coffee essence.
  • Beat until smooth.
  • Leave to stand in the fridge for 20-30 minutes.
  • Beat the batter again just before using.
  • Brush the omelette or crepe pan with a little oil and head over a high heat.
  • Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan.
  • Cook for 1.5 minutes, flip and cook until golden brown.
  • Repeat a bunch of times, stacking them and keeping warm.
  • Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent.
  • Stif in the grated zucchini and tomatoes.
  • Cook for 6 - 8 minutes.
  • Stir in the yogurt and mint. Season to taste.
  • Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish.
  • Sprinkle the cheese over the pancakes.
  • Place under a hot broiler until the cheese is melted and serve immediately.
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