Another simple, quick, and tasty recipe to use up zucchini, deceptively elegant zucchini crepes! With pesto!

Crepes are incredibly easy to make. The batter comes together in a snap, and they cook up super quick. The filling is nothing more than sautéed vegetables. Whip up some pesto, and you’ve got a meal!

So first, the crepes. Here are the ingredients:

2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tbsp melted butter

Combine all of the ingredients in a food processor and process for 10 seconds. Place the batter in the refrigerator for at least 1 hour (this is to get rid of any air bubbles in the batter to keep the crepes from tearing). The batter will keep in the fridge like this for about 2 days.

Place a small, non-stick crepe pan over medium-high heat. When the pan is hot, coat the surface with a little butter, and pour in a little of the batter. Immediately swirl the pan to spread it out over the surface of the pan. It might take a couple tries to figure out how much batter to use, but the crepes should be pretty thin. Cook for about 30 seconds, flip, cook for another 10 seconds, and remove to a cutting board. Continue cooking the crepes until the batter is gone.

These crepes can be used for just about anything, by the way. Savory, sweet, spicy… Incredibly versatile.

For the filling, chop up some zucchini and yellow squash into small cubes, and throw in anything else you like — ham, bell peppers, sundried tomatoes, herbs, etc. Season with salt and pepper, and sautée in a little olive oil until everything is tender. I also added a splash of white wine towards the end of cooking. The filling options are endless!

Spread some filling down the center of a crepe, roll it up, and lay it down on a serving plate, seam side down. Repeat with as many crepes as you can eat. Drizzle a little pesto over the top. Any kind of pesto you wish! Serve the crepes right away. They will be gone in seconds, because they are so tasty. Noooommmmms!