Method

1. Place all crepe ingredients, except extra oil in a high-speed blender and blend until smooth and creamy.
2. Heat extra oil in a non-stick frying pan over high heat. Add ¼ cup of batter into the pan and swirl the mixture to coat the base of the pan and making the crepe as thin as possible. Cook for about 1 minute or until just firm and edges are crispy. Flip and cook other side. Remove from pan and cover to keep warm. Repeat with remaining batter.
3. Toss zucchini in half the oil in ingredients for topping. Heat grill pan until very hot and arrange zucchini evenly over grill. Grill for 2 minutes on each side or until golden.
4. Toss defrosted peas in remaining oil. Sauté in a small frypan for 2-3 minutes until tender and lightly browned.
5. Serve crepes topped with grilled zucchini, sautéed peas, ricotta, rocket, mint and pistachios. Makes 12. Serves 6.