Zucchini crepes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 323.1
  • Total Fat: 21.5 g
  • Cholesterol: 106.3 mg
  • Sodium: 240.5 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 8.3 g

View full nutritional breakdown of Zucchini crepes calories by ingredient
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Submitted by: UPSADAESY


Delicious gluten-, lactose- and sugar-free dish. Delicious gluten-, lactose- and sugar-free dish.
Number of Servings: 2


    For crepes:

    Egg, fresh, 1 large
    Water, tap, 1 cup (8 fl oz)
    buckwheat flour, 0.5 cup
    Salt, 1 dash
    Coconut oil (or butter), 1 tbsp

    For filling:

    Zucchini, 1 cup, sliced (I used two small
    Olive oil, 1 tbsp
    Curry powder, 0.5 tsp
    Paprika, 0.5 tsp
    Salt, 1 dash
    Vegetarian spread Zwergenwiese Rucola, 20 g
    (can use any other spread or dressing)
    Rice cooking cream Isola Bio, 1 tbsp
    (can use regular cooking cream, or sour
    cream etc.)


Mix egg, salt and water, slowly adding the flour (that way you'll have no clumps) till you have a smooth, liquid batter. If you have time, let batter rest 1 hour - if not, it can be used right away.
In a flat round pan, melt a little coconut butter (you can also use sunflower oil). Pour in about 1/4 of the batter, bake for cca. 1 minute then flip and repeat.

Cut 2 small zuchinni in small pieces and 'grill' in olive oil until they are a little brown (that way they taste better) or prepare as desired. Add salt, ground chilli and paprika. When done, put in a bowl and add rice cooking cream mixed with the spread (or you can use any other dressing).

Fill the crepes with the zucchini (make rolls) and serve with meat, goulash, or as an independant dish.

Number of Servings: 2

Recipe submitted by SparkPeople user I-WANT-TO-FLY.


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