I always look for the first zucchini blossoms at my local farmers market. These crêpes are one of the first things I make when the flowers arrive. A whole blossom goes onto each crêpe while the batter is still wet. When you turn it over, you can see every orange petal and green vein.
How to make zucchini blossom crêpes
Whisk a smooth, pourable batter
Whisk the eggs with a pinch of salt, then add the milk or water, flour, and olive oil. Stop whisking as soon as the lumps are gone. Let the batter rest for 15 minutes while you prepare the flowers.
Open the blossoms before heating the pan
Use one zucchini, squash, or pumpkin blossom per crêpe. Trim off the base, open the blossom along one side, and gently spread the petals into a fan. Lay the prepared flowers beside the stove so you can reach for one as soon as the batter goes into the pan.
Swirl the batter and add the flower
Preheat a crêpe pan or nonstick skillet, then turn the heat down to low. Lift the pan slightly, pour in a small ladleful, and tilt it in a circle to coat the bottom. While the surface is still wet, lay the open flower on top and gently press the petals into the batter with a spatula.
Flip when the surface sets
Watch the batter around the blossom. When it loses its wet shine and the edge releases easily, slide a thin spatula underneath and flip. The underside should still look pale. Cook the second side briefly, then repeat with the remaining batter and blossoms.
How I serve them
The batter is unsweetened, so the crêpes have a mild flavor. Serve them plain with the flower facing up, or fold them around ham and cheese or zucchini and ricotta. If you add a filling, warm the folded crêpes over low heat for about a minute on each side.
Zucchini Blossom Crepes
Thin, unsweetened crêpes with a whole squash blossom pressed into each one. Serve plain or fold around a savory filling.
200mLmilk or waterabout ¾ US cup plus 1½ tablespoons
100gall-purpose flourabout ¾ cup
1tablespoonolive oil15 mL
10zucchini blossomsor squash or pumpkin blossoms
Method
Whisk the eggs with the salt. Add the milk or water, flour, and olive oil. Whisk just until smooth, then let the batter rest for 15 minutes.
Trim the base from each blossom. Open it along one side and gently flatten the petals.
Preheat a crêpe pan or nonstick skillet, then reduce the heat to low. Pour in a small ladleful of batter and tilt the pan to spread it into a thin layer.
Immediately lay one opened blossom on the wet batter and gently press the petals flat with a spatula.
When the batter looks set and the underside is still pale, flip the crêpe. Cook briefly on the other side, then repeat with the remaining batter and blossoms.
Serve plain or fill with ham and cheese or zucchini and ricotta. Warm filled crêpes over low heat for about 1 minute on each side.
