Zucchini Crepes

I'm always on the lookout to make easy, healthy but tasty recipes and because of spring, we are so blessed to have a beautiful variety of veggies and fruits. My absolute favorite this season is "Zucchini" - I mean the possibilities are endless. Now zucchini being a neutral taste veggie, it easily blends with any kind of food...savory or sweet. We have made muffins, bread, stir fry's, french toasts and do many dishes with it....But have you heard of "Zucchini Crepes"?

Zucchini Crepes

Trust me, once you have it, you would be like "why have not thought of this before"....It blends perfectly with the batter, adds so much body or texture to it and gives it an awesome taste. It's also a great way to introduce it to kids (If you peel the skin and grate, kids won't even know what's in the crepes).

So I recently made these zucchini crepes with a healthy mix of flour and they were a hit with family and friends. I feel crepes is a great way to use those left over veggies (like 1 carrot or 1squash....I mean anything that's 1-2 in quantity). The batter is a mix of brown rice flour (made at home in my coffee grinder). whole wheat, cream of wheat (which is soo good for the tummy), yogurt and water. Mix in the grated zucchini along with some ginger (they both taste great together) and boom - You have a healthy, scrumptious and filling crepe ready. They are almost a one pot recipe and can be used for breakfast or brunch and you can serve it with steamed veggies along with drink as meal.

I really hope you try this fun and easy recipe ....while I think of another healthy fun recipe idea.

~ Enjoy & Share ~ 

Zucchini Crepes

Crepes in Progress

Zucchini Crepes

Serves: 4 People

Serving Suggestion: Serve Hot with favorite Dip / Sauce

Tools:

Large Bowl – For mixing the ingredients together.

Large Non-Stick Flat Pan

Ladle or Large Spoon – To pour the batter

Flat Spatula – For flipping the crepes.

Large Serving Plate

Ingredients:

½  Cup Rice Flour – I’m using brown rice, you may use any rice  store bought or made at home

¼  Cup Flour – I’m using whole wheat, you can use A.P or any other flour of choice

Crepes almost done

½ Cup Semolina (Cream of Wheat) – Thin or thick any variety

½ Cup Plain Yogurt

½ Cup Water

½ Tsp Baking Powder

¼ Tsp Baking Soda

2 Medium Zucchini – Thinly Grated

1 Tbsp Grated Ginger – (OPTIONAL)

1 Cup Canola Oil – For Frying. (You may use any flavorless oil of choice)

Seasoning:

¼  Tsp Black Pepper Powder

1 Tsp Salt – As per taste

Method: 

Zucchini Crepes

• In a large bowl, mix all the flour and seasoning together.
• Add yogurt, water and make a thick smooth batter.
• Now add the grated zucchini, ginger and whisk everything together to form a smooth and thick batter.
• Heat the nonstick for a minute with ½ tsp of oil.
• Pour 1½  ladle of batter on the nonstick and swirl the batter (expand) using the ladle.
• Let it cook on medium heat for about a minute.
• Flip the crepe gently on the other side and let it cook for another minute (a minute for lightly cooked soft crepes and two minutes for crispy crepes)
• Transfer the soft cooked crepes to serving dish and follow the steps above to make all the crepes.
• You can stack them (open face) all together or serve in individual plate.