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Zucchini Blossom Crepes

Thin, unsweetened crêpes with a whole squash blossom pressed into each one. Serve plain or fold around a savory filling.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 10 crêpes
Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1 pinch salt
  • 200 mL milk or water about ¾ US cup plus 1½ tablespoons
  • 100 g all-purpose flour about ¾ cup
  • 1 tablespoon olive oil 15 mL
  • 10 zucchini blossoms or squash or pumpkin blossoms

Method
 

  1. 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.
  2. Trim the base from each blossom. Open it along one side and gently flatten the petals.
  3. 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.
  4. Immediately lay one opened blossom on the wet batter and gently press the petals flat with a spatula.
  5. 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.
  6. 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.