Savory Coffee Crepes With Zucchini, Tomatoes and Cheese

“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.”
1hr 5mins

Ingredients Nutrition

  • Crepe
  • 4 ounces flour (1 cup and 2 tbs)
  • 1 pinch salt
  • 1 egg
  • 1 14 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
  • Filling
  • 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)


  1. Combine flour and salt in a bowl.
  2. Mix in the egg.
  3. Add coffee and coffee essence.
  4. Beat until smooth.
  5. Leave to stand in the fridge for 20-30 minutes.
  6. Beat the batter again just before using.
  7. Brush the omelette or crepe pan with a little oil and head over a high heat.
  8. Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan.
  9. Cook for 1.5 minutes, flip and cook until golden brown.
  10. Repeat a bunch of times, stacking them and keeping warm.
  11. Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent.
  12. Stif in the grated zucchini and tomatoes.
  13. Cook for 6 - 8 minutes.
  14. Stir in the yogurt and mint. Season to taste.
  15. Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish.
  16. Sprinkle the cheese over the pancakes.
  17. Place under a hot broiler until the cheese is melted and serve immediately.

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