Savory Mushroom and Zucchini Crepes | Light Summer Dinner

Whisk the fine wheat flour, eggs, milk, and salt in a bowl with a hand whisk until smooth and lump-free. Let the batter rest for 10 minutes.

Heat a little oil in a pan and fry thin, golden-brown crepes on both sides.

Sauté the finely chopped onion and crushed garlic in olive oil. Add the sliced mushrooms and grated zucchini, then cook over high heat for 5-7 minutes until the vegetables soften.