Savory Coffee Crepes With Zucchini, Tomatoes and Cheese

• Crepe
• flour↗4 ounces

  (1 cup and 2 tbs)

• pinch salt↗1
• egg↗1
• coffee, strong and milky↗1 1⁄4 cups
• coffee extract↗1 tablespoon

  (if you don't have, just add tsp instant and tbs hot water)

• oil, for the pan
• Filling
• olive oil↗1 tablespoon
• small onion, finely chopped↗1
• garlic, minced↗2 teaspoons
• zucchini, grated6 pieces

  (use judgement if they are very large)

• tomatoes, seeded and chopped↗6 pieces
• plain yogurt↗3 tablespoons
• fresh mint, chopped1 teaspoon

  (half as much dry if you don't have fresh)

• cup cheddar cheese, grated (experiment with another if you want)↗1

Step-by-step instructions

1. 1

   Combine flour and salt in a bowl.

2. 2

   Mix in the egg.

3. 3

   Add coffee and coffee essence.

4. 4

   Beat until smooth.

5. 5

   Leave to stand in the fridge for 20-30 minutes.

6. 6

   Beat the batter again just before using.

7. 7

   Brush the omelette or crepe pan with a little oil and head over a high heat.

8. 8

   Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan.

9. 9

   Cook for 1.5 minutes, flip and cook until golden brown.

10. 10

    Repeat a bunch of times, stacking them and keeping warm.

11. 11

    Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent.

12. 12

    Stif in the grated zucchini and tomatoes.

13. 13

    Cook for 6 - 8 minutes.

14. 14

    Stir in the yogurt and mint. Season to taste.

15. 15

    Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish.

16. 16

    Sprinkle the cheese over the pancakes.

17. 17

    Place under a hot broiler until the cheese is melted and serve immediately.