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August 2, 2018 By Yang 18 Comments

5 Ingredient Gluten Free Zucchini Crepe

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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.

Gluten free zucchini crepes served on a plate.

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}

Gluten free zucchini crepes served on a plate.

Gluten free zucchini crepe is made from only 5 ingredients, and cooked in the cast iron.

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}

A landscape shot of a stack of gluten free zucchini crepes served on a plate.

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5 Ingredient Gluten Free Zucchini Crepe

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 gluten free savoury crepes, as well as an awesome recipe with hidden vegetables for the picky eaters.
5 from 17 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 302kcal
Author: Yang

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

Calories: 302kcal
Tried this recipe?Tag me @YangsNourishingKitchen on Instagram!


5 Ingredient Gluten Free Zucchini Crepe
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Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, see the full disclosure.

Filed Under: Recipe Card, Recipes, Summer, Vegetables Tagged With: gluten-free, vegetarian

About Yang

I found cure naturally for my incurable fibromyalgia. I believe you too can heal from ailments by listening to your own body. Let me show you how to use traditional wisdom to heal and use food as medicine. Read More…

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Reader Interactions

Comments

  1. Healthy World Cuisine says

    August 16, 2018 at 11:30 pm

    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!

    Reply
  2. Tatiana says

    August 13, 2018 at 7:48 am

    Creepes is a favorite Russian breakfast dish. I love the zucchini twist on it!

    Reply
  3. Kari - Get Inspired Everyday! says

    August 12, 2018 at 3:57 pm

    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!

    Reply
  4. Anna says

    August 12, 2018 at 1:49 pm

    One of my new FAVORITE things to do with zucchini. Thank you so much for a great kid-friendly recipe!!

    Reply
  5. Lindsey Dietz says

    August 11, 2018 at 10:52 am

    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!

    Reply
  6. ChihYu says

    August 10, 2018 at 10:50 pm

    What a lovely meal ! Love all the flavor, color, and so healthy delicious too !

    Reply
  7. Raia Todd says

    August 10, 2018 at 5:13 pm

    Great use for zucchini! I love how simple and easy these sound. 🙂

    Reply
  8. Kathryn says

    August 9, 2018 at 10:44 pm

    A complete stranger just gave us an armload of zucchini on our walk this evening. I can’t wait to make these zucchini crepes!

    Reply
  9. Yvonne says

    August 9, 2018 at 10:20 am

    What a great idea! I never thought of making crepes with all our summer zucchini.

    Reply
  10. Joni says

    August 7, 2018 at 12:52 pm

    I grew up eating a lot of crepes both sweet and savory. Love this recipe!

    Reply
  11. Megan Stevens says

    August 7, 2018 at 12:03 pm

    Yum, the green crepes look so delicious!! I love the rice flour, eggs and zucchini — such special, simple ingredients.

    Reply
  12. Jean says

    August 6, 2018 at 11:24 pm

    These remind me of Korean zucchini pancake that I love! Looks so delicious and they could even be used at tortillas for tacos.

    Reply
  13. Emily @ Recipes to Nourish says

    August 6, 2018 at 7:01 pm

    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!

    Reply
  14. linda spiker says

    August 6, 2018 at 6:57 pm

    Good heavens these look amazing! What a great idea.

    Reply
  15. Renee Kohley says

    August 6, 2018 at 5:13 pm

    Oh this is so fun! I am going to make these this week! Thank you!

    Reply
  16. Adrienne @ Whole New Mom says

    August 6, 2018 at 10:51 am

    Oh wow – these look soooo great! I can almost taste them (and smell them too!)

    Reply
  17. Carol Little R.H. @studiobotanica says

    August 6, 2018 at 10:26 am

    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’ ?

    Reply
    • Yang says

      August 6, 2018 at 5:56 pm

      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. 🙂

      Reply

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Here you will find many nourishing recipes and natural remedies at Yang's Nourishing Kitchen.

Born and raised in China, now living in Canada for the past 20+ years, Yang shares time-tested traditional wisdom from the east to the west, through nutrient-dense real food recipes.

Having healed herself successfully from illness labeled incurable, Yang uses her knowledge and experience to help others to achieve balance and well-being. Read More…

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