Is it a crepe? A wrap? A tortilla? You can call them anything you want and wrap them around whatever you’d like. The result is always the same: delicious.
Zucchini and thyme flavor these light but durable wrappers that can hold an array of savory fillings. In this version, a combination of fluffy scrambled eggs, lox, and chives make a winning breakfast crepe.
Other tasty fillings include sautéed mushrooms, grilled shrimp, bacon, and ground meat. Or, skip the fillings and stack up a few zucchini crepes on your plate, top with crème fraiche, and think of them as savory pancakes.
Servings: 4 6-inch crepes
Time in the Kitchen: 45 minutes
4 cups/950 ml grated zucchini (about 1 pound/453 g whole zucchini)
Preheat oven to 450 °F/232 °C. Cover a large sheet pan with parchment paper.
Wrap handfuls or grated zucchini in a thin towel and squeeze repeatedly to remove as much moisture as possible.
In a medium bowl, use a fork to mix together the egg, oil, garlic, thyme, coconut flour, tapioca flour, salt, and pepper. Mix until smooth, with no lumps.
In a large bowl, mix together the zucchini and the wet ingredients. Mix well, until completely combined.
Scoop 1/3 cup of the zucchini mixture onto the baking sheet. Use your fingers to press the zucchini into a circle 6 inches/152 mm wide. (The zucchini will be wet, and won’t appear to stick together well)
Repeat, making a total of 4 crepes evenly spaced out on the baking sheet until all the batter is used.
Bake 18 to 20 minutes, until nicely browned around the edges. Let sit until cool enough to touch, then carefully peel the crepes off the parchment paper. Fill the crepes with scrambled eggs, lox, and chives, or any filling of your liking.
Zucchini crepes taste best if eaten soon after they are made.