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