We recently made these Courgette Crepes at our monthly cheese club and they were a hit! The theme was France, we spent the evening diving into the world of 4 French cheeses and the history behind them.
Being zucchini/courgette season we looked for some French inspiration for the dish. The lightness of the crepe with the rich, creamy filling was the perfect accompaniment to our cheeses for the night. Needless to say, the plates were emptied as quickly as we bought them out.
Make the crepe mixture first. In a bowl place flour and make a well in the centre. In the flour well, mix in eggs and salt with enough milk to make the crepe mixture the consistency of thin custard. Set aside for an hour or more.
Cut courgettes (zucchini) into small chunks. Sauté’ in butter until brown and slightly broken down. Add garlic, sage, thyme and salt and pepper to the pan. Continue cooking for another 2 minutes. Remove the rind from the brie and add that and the mascarpone to the courgette mixture and mix until they have melted. Remove from heat.
In a buttered fry pan cook the crepe’s the mixture should give you a yield of 10 to 12.
Once the crepes have all been cooked, place a bit of filling into the centre of crepe and roll up, folding the sides in when rolling if serving as finger food. Your Courgette Crepes may be kept warm in the oven until serving.