Are you wondering what to do with all the zucchini coming out of the garden? This 5 ingredient gluten free zucchini crepe is a perfect recipe to use those zucchinis in a creative way. I may be biased, but let me tell you – these are the best savoury gluten free crepes, as well as an awesome recipe with hidden vegetables for the picky eaters.
The zucchinis in this recipe aren’t just added for the sake of extra vegetables, they actually serve functional purpose. The juicy zucchini replaces water in a typical crepe recipe, binding the other ingredients together, while adding extra nutrients.
If you like the idea of hidden vegetables serving important purpose in creating delicious and nutritious recipes, be sure to bookmark and cook my favourite paleo meatballs loaded with butternut squash in the fall and winter.
More Creative Recipes Featuring Seasonal Vegetables:
- Wild Fermented Salsa
- Cucumber Wakame Salad {Video}
- Ginger Orange Pickled Daikon + Immune Shot (Paleo, Whole30, Vegan)
- Purple Cabbage & Jicama Slaw {Video}
- Fermented Pickles /w Green Tea and Dill Flowers
- Ginger-Mustard-Miso Brussels Sprouts with Hemp Hearts {Video}
I am a big fan of using cast iron skillet to cook crepes. The cookware we use certainly contributes to how healthy the meals we make. As you can see, I cooked the entire batch of zucchini crepes in cast iron and none of the crepes were sticking to the pan at all, once properly greased with healthy cooking fats such as butter or coconut oil. We certainly don’t want to be eating the chemical coating of a Teflon pan.
I used glutinous rice flour in this zucchini crepe batter, because rice flour crepes are truly delicious. Rice flour is also naturally gluten free. If being gluten-free isn’t your concern, you can certainly use whole wheat flour instead.
More Classic Recipes Made Gluten-Free:
- Gluten Free Orange Cranberry Coconut Scones
- The Best Paleo Meatballs: Butternut Squash & Beef Meatballs in Marinara {Video}
Let’s connect on social media! Find me on Facebook, Instagram, and twitter. Subscribe to my newsletter for free nourishing recipes delivered to your inbox.
5 Ingredient Gluten Free Zucchini Crepe
Ingredients
- 2 cups thinly shredded zucchini (from approx. 2 medium zucchinis)
- 4 eggs
- 1/2 tsp sea salt or Himalayan salt
- 3/4 cup glutinous rice flour (or your favourite gluten-free blend, or non-gluten free option: use whole wheat flour)
- healthy cooking fat of choice, such as grass-fed butter, coconut oil or ghee
Instructions
- We need 2 cups of shredded zucchini, which is about 2 medium zucchinis. When shredding the zucchini, use the smaller setting of your shredder. Do not strain or discard the zucchini juice. Place the thinly shredded zucchini along with zucchini juice in a mixing bowl.
- Crack 4 eggs and add to the mixing bowl, season with salt, then combine the eggs and shredded zucchini until well mixed. Gently fold the glutinous rice flour into the batter, be careful not to create lumps. Feel free to use any gluten free blend of your choice or a whole wheat flour instead of the rice flour.
- Heat a heavy bottom pan on the stove. I use a cast iron skillet. Grease the pan generously with a healthy cooking fat, such as grass-fed butter, coconut oil, or ghee. Spread the zucchini crepe batter into a thin layer. Cook on medium-high heat for about 1 minute on each side until slightly golden. Repeat until all the batter is used up.
Nutrition
This post could not have better timing as one of our neighbors just brought over a huge load of zucchini harvest from their garden. Love the idea of using glutinous rice four as a binding agent. Just pinned for later!
Creepes is a favorite Russian breakfast dish. I love the zucchini twist on it!
What an awesome way to use up all the summer zucchini we have right now! These look like they would be delicious with and endless number of different fillings!
One of my new FAVORITE things to do with zucchini. Thank you so much for a great kid-friendly recipe!!
Totally making these! I have SO much zucchini from my garden, but I don’t want to bake because it’s so hot, ya know? These will be perfect!
What a lovely meal ! Love all the flavor, color, and so healthy delicious too !
Great use for zucchini! I love how simple and easy these sound. 🙂
A complete stranger just gave us an armload of zucchini on our walk this evening. I can’t wait to make these zucchini crepes!
What a great idea! I never thought of making crepes with all our summer zucchini.
I grew up eating a lot of crepes both sweet and savory. Love this recipe!
Yum, the green crepes look so delicious!! I love the rice flour, eggs and zucchini — such special, simple ingredients.
These remind me of Korean zucchini pancake that I love! Looks so delicious and they could even be used at tortillas for tacos.
These are so lovely and pretty too! I’ve never made crepes before and I think it’s time I try. I love that you packed zucchini into these, what a brilliant idea!
Good heavens these look amazing! What a great idea.
Oh this is so fun! I am going to make these this week! Thank you!
Oh wow – these look soooo great! I can almost taste them (and smell them too!)
Yang~~ these look SO good! I am always looking for an alternative to regular ‘store bought’ tortillas.
What have you served with these crepes? Do you use as a ‘wrap’ ?
Carol, you can totally use it as a tortilla! They are quite soft just so you know. The day I made them for this recipe post, I served them with turmeric roasted cauliflowers. My kids and husband love to spread a thin layer of honey inside these savoury zucchini crepes, then roll them up. My favourite way to “wrap” is with lightly pan-seared cod, home-made coleslaw and avocado dressing or guacamole. 🙂