Have you been feverishly using up all your summer squash, or have you been too busy dropping them off on your neighbor's front lawn when they're not home? You know who you are.
I say, repent ye zinners, for the Zucchini Kibitzer is at hand.
I'm here to share with you a way to transform your plain and prolific squash into something so delectable, so healthy and so incredibly easy, it'll have you doing cartwheels in the middle of your kitchen.
(Btw, doesn't it irk the tar out of you when people hyperbole their recipes, as if theirs was the very best, and you'd be lucky to find anything better?
Well, you might think I'm guilty of the same . . . and you would be right. But it's not annoying when I do it).
So, will you promise you'll stop relinquishing your zucchini to the unappreciative masses?
I see. You're an incurable giver. Then make these thin pancakes, and share them with your neighbors (or anyone you're considering asking a big favor from). You can thank me later. But no hugging, that would be weird.
These are thin pancakes, not like crêpes, but which can still be rolled or folded, and are delicious filled with double cream Brie, and, just as wonderful filled with crabmeat.
Thin Zucchini Pancakes
2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
¾ cup AP flour
1½ tablespoons water
1/3 cup grated parmesan cheese
Black Pepper & Salt to taste *
½ teaspoon grated nutmeg
6½ ounces double cream Brie
2 tablespoons chopped chives
Or stuff with crabmeat, recipe follows
Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water. Mix until smooth, then add enough water to make a rather thin batter (you shouldn't need more than 1 to 1½ tablespoons water). Mix until just combined.
For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.
Serve with double cream Brie, or your favorite melting cheese (Gruyere or Fontina would also be nice), roasted tomatoes and chives.
*I add 1/8 teaspoon kosher salt, and find it salty enough for me, but adjust to your taste.
8 ounces fresh cooked crabmeat
1 teaspoon chopped, fresh thyme
1 teaspoon grainy mustard
2 tablespoons sour cream
1 tablespoon sherry vinegar
½ teaspoon kosher salt
½ teaspoon black pepper
Mix all ingredients together gently. If not using right away, keep the crab mixture refrigerated and bring to room temperature before you're ready to fill the zucchini pancakes. Enjoy.