Best Savory Coffee Crepes With Zucchini Tomatoes And Cheese Recipes

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SAVORY ZUCCHINI CREPES



Savory Zucchini Crepes image

Make and share this Savory Zucchini Crepes recipe from Food.com.

Provided by jude503

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons ground flax seeds (OR 1 egg)
1/4 cup boiling water (omit if using egg)
1/2 cup garbanzo flour
1/2 cup brown rice flour
2 teaspoons tapioca flour
1/2 teaspoon salt
1 pinch fresh ground pepper
1 medium zucchini, shredded fine
2 green onions, sliced thin
1 1/2 cups water

Steps:

  • Combine first 2 ingredients and stir until egg-like consistency is reached. (if mixture does not gel, microwave a little and stir again).
  • In separate bowl mix dry ingredients, then add flax mix, zucchini, & water. Mix well. it will be fairly runny.
  • Heat nonstick skillet over high heat. coat with cooking spray. pour thin layer mixture in pan, swirl to get it as thin as you can. you may have to gently redistribute zucchini a bit.
  • Flip when brown. this goes really fast. edges may be a little crispy or have little air holes - that's good.
  • if you want to treat this like a crepe, during cooking on the second side, top with savory crepe fillings, like spinach & cheese, then at the last few seconds fold in half!
  • When both sides are nice & brown, serve & enjoy!
  • Serve hot or cold.

SAVORY COFFEE CREPES WITH ZUCCHINI, TOMATOES AND CHEESE



Savory Coffee Crepes With Zucchini, Tomatoes and Cheese image

This is a really different tasty meal. You could use any veggies you prefer in the center and change the cheese if you want to do so.

Provided by Ambervim

Categories     Low Protein

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 ounces flour (1 cup and 2 tbs)
1 pinch salt
1 egg
1 1/4 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
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)

Steps:

  • 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.

Nutrition Facts : Calories 374.4, Fat 15.9, SaturatedFat 7.4, Cholesterol 77.7, Sodium 273.5, Carbohydrate 41.5, Fiber 6.3, Sugar 14.2, Protein 17.5

SAVORY FRENCH CREPES



Savory French Crepes image

At 611 Supreme in Seattle, authentic French crepes are filled with either savory or sweet fillings. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese.

Provided by Allrecipes

Categories     100+ Breakfast and Brunch Recipes     Crepes     Savory

Time 8h45m

Yield 4

Number Of Ingredients 13

2 eggs
1 ½ cups milk
2 tablespoons butter
¼ cup buckwheat flour
¾ cup all-purpose flour
1 pinch salt
3 tablespoons butter
½ cup cremini mushrooms, sliced
½ cup oyster mushrooms, sliced
1 cup diced tomatoes
2 cups baby spinach leaves
4 teaspoons butter, divided
1 cup shredded Gruyere cheese, divided

Steps:

  • Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
  • Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 30.7 g, Cholesterol 185.5 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.9 g, SaturatedFat 20 g, Sodium 369.5 mg, Sugar 6.4 g

HIGH-PROTEIN SWEET AND SAVORY CREPES RECIPE BY TASTY



High-Protein Sweet And Savory Crepes Recipe by Tasty image

Here's what you need: yellow onion, yellow bell pepper, roma tomato, zucchini, japanese eggplant, garlic, olive oil, fresh thyme, kosher salt, freshly ground black pepper, goat cheese, whole milk ricotta cheese, strawberry, blackberry, lemon zest, honey, whipped cream, large eggs, unsweetened coconut milk, coconut flour, coconut oil, kosher salt

Provided by Rachel Gaewski

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 22

½ cup yellow onion, thinly sliced
½ yellow bell pepper, seeded and diced into 1/4 in (6 mm) pieces
½ cup roma tomato, seeded and diced
½ cup zucchini, diced
¾ cup japanese eggplant, about 1 small - diced
2 cloves garlic, unpeeled
2 tablespoons olive oil
2 teaspoons fresh thyme, plus more for garnish
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¼ cup goat cheese, room temperature
1 cup whole milk ricotta cheese
½ cup strawberry, finely chopped, plus more for garnish, quartered
¼ cup blackberry, halved, plus more for garnish
1 teaspoon lemon zest
1 tablespoon honey, plus more for garnish
whipped cream, for garnish
6 large eggs
1 ½ cups unsweetened coconut milk, full-fat canned
½ cup coconut flour
1 tablespoon coconut oil, melted, plus more for greasing
½ teaspoon kosher salt

Steps:

  • If making the savory filling, preheat the oven to 450°F (230°C).
  • In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
  • Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
  • When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
  • Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
  • If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
  • Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
  • Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
  • Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
  • Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
  • Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
  • Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
  • Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 20 grams, Fat 29 grams, Fiber 6 grams, Protein 17 grams, Sugar 10 grams

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