Zucchini Crepes Recipes

ZUCCHINI CREPES

Zucchini Crepes image

"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini."

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
2 large eggs
1/2 cup egg substitute
1-1/2 cups fat-free milk
3/4 teaspoon salt
FILLING:
1 large onion, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 medium zucchini, shredded and squeezed dry
2 medium tomatoes, chopped and seeded
1-1/2 cups shredded reduced-fat cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1-1/2 cups meatless spaghetti sauce

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.

Nutrition Facts : Calories 264 calories, Fat 7g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 900mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

SAVORY ZUCCHINI CREPES

Savory Zucchini Crepes image

Make and share this Savory Zucchini Crepes recipe from Food.com.

Provided by jude503

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons ground flax seeds (OR 1 egg)
1/4 cup boiling water (omit if using egg)
1/2 cup garbanzo flour
1/2 cup brown rice flour
2 teaspoons tapioca flour
1/2 teaspoon salt
1 pinch fresh ground pepper
1 medium zucchini, shredded fine
2 green onions, sliced thin
1 1/2 cups water

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.

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