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Ingredients

Adjust Servings:
Squash – 9 oz (255 g) Summer squash
Eggs – 2
Sunflower Oil – 1 tbsp
Hard Cheese – 2 oz (60 g)
Milk – 8 ½ fl oz (250 ml)
Wheat Flour – 3 ½ oz (100 g)
Parsley – ¼ bunch
Scallions – ¼ bunch
Salt – to taste

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Summer Squash Crepes With Cheese and Herbs

Summer Squash Crepes With Cheese and Herbs

  • 50 min
  • Serves 5
  • Medium

Ingredients

Recipe

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Fried, baked, stewed, and rolled up in jars — this, of course, refers to this season’s star: the unequaled summer squash. Have you already had the chance to enjoy it? After all, farmers’ markets are full of it at the moment. If not, we recommend making savory summer squash crepes.

Summer squash crepes with cheese and herbs are not entirely a conventional dish. They do not require any toppings, because they are quite satisfying and have a rich taste. It is best to serve them with a delicate, light sour cream or yogurt-baked sauce.

Steps

1
Done

Thoroughly rinse summer squash and grate it finely directly into a bowl. Season the grated mass a little with salt, so the vegetable starts to release juice. Drain the excess moisture after.

2
Done

Meanwhile, grate cheese on a coarse grater. In a separate bowl, crack in two eggs and combine them with a whisk. Add milk and butter and mix until smooth.

3
Done

Transfer the summer squash mass and grated cheese to the mixture of milk and eggs. Add finely chopped greens. Stir and gradually add flour.

4
Done

Knead a thick and uniform dough of a consistency similar to that of pancake batter. You may need to add more flour.

5
Done

Grease a pan with oil, place it over heat. Pour part of the dough into the pan and fry it for a couple of minutes on each side. Crepes should turn out golden.

Summer squash crepes with cheese and herbs have a viscous texture and a savory taste. Although they do not need any additional toppings, you can stuff them with minced meat or cottage cheese with garlic, if you wish. Then they will turn out even more satisfying, suitable for lunch. Do you tend to use summer squash to make crepes? Share your recipe!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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