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July 23 2016

Zucchini Crepes

By Worker Bee
14 Comments

Zucchini Crepe 1Is 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

Ingredients:

Ribs

  • 4 cups/950 ml grated zucchini (about 1 pound/453 g whole zucchini)
  • 1 egg, whisked
  • 2 teaspoons avocado oil or extra virgin olive oil (10 ml)
  • 1 clove garlic clove, put through a garlic press or finely chopped
  • 2 teaspoons fresh thyme leaves (10 ml)
  • 1 tablespoon coconut flour (15 ml)
  • 2 teaspoons tapioca flour (10 ml)
  • 1/4 teaspoon kosher salt (a pinch)
  • 3 grinds black pepper (a pinch)

Filling: Scrambled eggs, lox (or smoked salmon), chives

Instructions:

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)

batter

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.

Primal Aviary Savory Crepe

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14 thoughts on “Zucchini Crepes”

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  1. Zucchini Tacos! This would be delicious with steak, onions, cilantro, avocado!

  2. These sound amazing!!! I’m kind of a lazy cook but going to try these. And the lox filling is perfect!!!

  3. Crepes are the ultimate food…I love preparing them and filling them with just about everything.

  4. We have 7 zuke plants in our garden – we would have had 9 plants but 2 of the seeds I planted did not sprout. We pretty much live off zukes for the summer and have for several years – I grew up with a veggie garden.

    Needless to say, we have more zukes than we know what to do with. One of my favorite recipes is zuke fritters, but this is a wonderful idea that I think will work really well. Will definitely try this one out – thanks for the idea!

  5. Those look freakin’ amazing. If only I was rich enough to hire a chef to spend 45 minutes prepare this for me …

  6. This sounds great, but isn’t it more of a latke? Do you think it would work with pureed zuke? That may make a smoother crepe that sticks together better. Maybe an extra egg? I also find that using pureed plantain that has sat out 24-48 hours and fermented is a great binder and maybe more nutritionally dense than tapioca flour and more sticky and bindy than coconut flour. It works great in regular potato latkes. Just thinking out loud now, but the pureed zuke might be too wet, so maybe throw some plantain flour in it and let that ferment, then add the other ingredients. I bet it would work on a griddle, dosa style, and be faster than baking.

    1. If it needs more strength (or protein), collagen powder is great in pancakes and crepes/dosas.

  7. Great recipe, and just in time! My garden zucchini are growing like crazy and they keep multiplying! I don’t have tapioca flour but may just try more coconut flour and see what happens.

  8. I love it!

    Also, if you do dairy, DJ Foodie has a very simple recipe for low carb crepes consisting of little more than eggs and ricotta.

  9. The wife approved. She wants to try them with mushrooms, etc.

    Do make sure you flatten and spread them well. This helps dry some of the remaining moisture during cooking.