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Zucchini and Egg Crepes

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.

Thyme flavors these light but durable zucchini and egg wrappers that can hold an array of savory fillings. In this version we use a combination of fluffy scrambled eggs [2], lox, and chives to make a winning, savory crepe.

Preparing the Zucchini

You’ll want to grate 4 cups worth of zucchini, this usually equates to 1 whole zucchini. Once grated, wrap handfuls of zucchini in a thin towel and squeeze repeatedly to remove as much moisture as possible.

Cooking Zucchini and Egg Crepes

Once your mixture is prepared, scoop 1/3 cup of it 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, but don’t worry about that. I can usually fit all 4 crepes on one baking sheet.

Adding Toppings

Be sure to add your toppings quickly, as these crepes are best eaten fresh. In ours we added scrambled eggs, lox, and chives. 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.

Print [3]
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Zucchini and Egg Crepes


Description

Zucchini and eggs create these light but durable wrappers that can hold an array of savory fillings. Already flavored with thyme we also had lox and chives in this recipe to make a winning savory crepe.


Ingredients

Scale

4 cups/950 ml grated zucchini (about 1 pound/453 g whole zucchini)

1 egg, whisked

2 teaspoons avocado oil [5] or extra virgin olive oil [6] (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

  1. Preheat oven to 450 °F/232 °C. Cover a large sheet pan with parchment paper.
  2. Wrap handfuls of grated zucchini in a thin towel and squeeze repeatedly to remove as much moisture as possible.
  3. 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.
  4. In a large bowl, mix together the zucchini and the wet ingredients. Mix well, until completely combined.
  5. 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.
  6. Repeat, making a total of 4 crepes evenly spaced out on the baking sheet until all the batter is used.
  7. Bake 18 to 20 minutes, until nicely browned around the edges. Let sit until cool enough to touch, then carefully peel the crepes off of the parchment paper.
  8. Fill the crepes with scrambled eggs, lox, and chives, or any filling of your liking.

Nutrition

  • Serving Size: 4
  • Calories: 788
  • Fat: 49g
  • Fiber: 8g
  • Protein: 58g
  • Net Carbs: 22g

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