Side Dish

Zucchini crepes is for Side Dish.

Zucchini crepes takes 15 minutes to prepare.

Zucchini crepes takes 20 minutes to cook.

Zucchini crepes makes 2 servings.

The ingredients for Zucchini crepes are:

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
zucchini)
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.)

Here is how you make Zucchini crepes:

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: 2Recipe submitted by SparkPeople user I-WANT-TO-FLY.

The nutritional information for Zucchini crepes is:

• 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

The dietary needs meet for Zucchini crepes is Gluten Free