Savory Zucchini Crepes Recipes

ZUCCHINI CREPES

Steps:

• In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour., Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper. , Spoon onto crepes and roll up. Arrange in a 13x9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes. , Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

SAVORY ZUCCHINI CREPES

Steps:

• Combine first 2 ingredients and stir until egg-like consistency is reached. (if mixture does not gel, microwave a little and stir again).
• In separate bowl mix dry ingredients, then add flax mix, zucchini, & water. Mix well. it will be fairly runny.
• Heat nonstick skillet over high heat. coat with cooking spray. pour thin layer mixture in pan, swirl to get it as thin as you can. you may have to gently redistribute zucchini a bit.
• Flip when brown. this goes really fast. edges may be a little crispy or have little air holes - that's good.
• if you want to treat this like a crepe, during cooking on the second side, top with savory crepe fillings, like spinach & cheese, then at the last few seconds fold in half!
• When both sides are nice & brown, serve & enjoy!
• Serve hot or cold.

SAVORY COFFEE CREPES WITH ZUCCHINI, TOMATOES AND CHEESE

Steps:

• Combine flour and salt in a bowl.
• Mix in the egg.
• Add coffee and coffee essence.
• Beat until smooth.
• Leave to stand in the fridge for 20-30 minutes.
• Beat the batter again just before using.
• Brush the omelette or crepe pan with a little oil and head over a high heat.
• Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan.
• Cook for 1.5 minutes, flip and cook until golden brown.
• Repeat a bunch of times, stacking them and keeping warm.
• Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent.
• Stif in the grated zucchini and tomatoes.
• Cook for 6 - 8 minutes.
• Stir in the yogurt and mint. Season to taste.
• Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish.
• Sprinkle the cheese over the pancakes.
• Place under a hot broiler until the cheese is melted and serve immediately.