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SideChef
Recipes
Breakfast
Zucchini Ricotta Gluten-Free Crepes
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19 INGREDIENTS • 12 STEPS • 30MINS

Zucchini Ricotta Gluten-Free Crepes

Recipe

4.8

8 ratings
These fresh and delicious Zucchini Ricotta Gluten-Free Crepes utilize whole vegetables and bring fresh flavors to your plate. Once I started to learn how to make things gluten-free in my own kitchen, I learned how fun food could really be. Let these crepes be a canvas to carry out your wildest culinary creations.
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These fresh and delicious Zucchini Ricotta Gluten-Free Crepes utilize whole vegetables and bring fresh flavors to your plate. Once I started to learn how to make things gluten-free in my own kitchen, I learned how fun food could really be. Let these crepes be a canvas to carry out your wildest culinary creations.
author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com

30MINS

Total Time

$3.41

Cost Per Serving

Ingredients

Servings
4
us / metric
Crepe
Gluten-Free All-Purpose Flour
1 3/4 cups
Gluten-Free All-Purpose Flour
Kosher Salt
1/4 tsp
Kosher Salt
Egg
3

Sponsored

Eggland's Best Classic Eggs, room temperature
Unsalted Butter
2 Tbsp
Unsalted Butter
melted then cooled
Milk
2 cups
Milk, room temperature
Cooking Oil
as needed
Cooking Oil
Filling
Zucchini
1
Zucchini
Salt
1 tsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
Ricotta Cheese
1 cup
Ricotta Cheese
Squash Blossoms
to taste
Squash Blossoms
for garnish
optional
Basil Salsa Verde
Tomatillo
4
Tomatillos
canned
or Fresh Tomatillos
Garlic
2 cloves
Garlic
Fresh Basil
1 cup
Fresh Basil
Olive Oil
3 Tbsp
Olive Oil
Lemon Juice
1 Tbsp
Lemon Juice
Jalapeño Pepper
1
Small Jalapeño Pepper
top removed, deseeded if you don't like spicy
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
676
Fat
35.1 g
Protein
18.8 g
Carbs
71.3 g
Love This Recipe?
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Zucchini Ricotta Gluten-Free Crepes
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author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com

Author's Notes

If your batter seems too thick after it has been in the fridge, try adding more milk ¼ cup at a time until it reaches the right consistency.

If you want to add more flavor to your zucchini, feel free to season it with cumin, chili powder, or seasonings of your choice.

Cooking Instructions

Hide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
To a medium mixing bowl, combine Milk (2 cups), Eggland's Best Classic Eggs (3), and Unsalted Butter (2 Tbsp). Whisk until a smooth batter forms.
step 3
Sift the Gluten-Free All-Purpose Flour (1 3/4 cups) into the wet mixture. Add Kosher Salt (1/4 tsp) to the batter and combine until the batter is thick and no lumps remain. Cover and refrigerate until ready to cook.
step 4
Using a peeler, slice Zucchini (1) into thin strips. Add strips into a large bowl and toss with Salt (1 tsp), Ground Black Pepper (1 tsp), and Olive Oil (2 Tbsp).
step 5
Lay dressed zucchini on a parchment-lined baking sheet. Bake for 10 minutes or until tender.
step 6
Blend the Tomatillos (4), Garlic (2 cloves), Fresh Basil (1 cup), Olive Oil (3 Tbsp), Lemon Juice (1 Tbsp), and Jalapeño Pepper (1) in a food processor or blender.
step 7
Taste and adjust seasoning to your taste, I added a pinch of Salt (to taste). Blend seasoning in, then set aside.
step 8
Heat a heavy-bottom skillet over medium-high heat until pan is warm. Paint the bottom of the pan with Cooking Oil (as needed). Ladle batter right into the center of the pan and swirl to distribute the batter evenly. Cook until the edges are beginning to brown, 1 to 1 1/2 minutes.
step 9
With a long spatula or offset flip the crepe over and cook until the other side is lightly golden brown, 30 seconds to 1 minute.
step 10
Once it's cooked, slide the crepe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crepes on top of one another.
step 11
Spread Ricotta Cheese (1 cup), spoon some salsa on the crepe, and then lay the cooked zucchini on top.
step 12
Fold the Gluten-Free Crepe into a square - fold the top, sides, and then bottom with an exposed center. Serve with more salsa and Squash Blossoms (to taste) if desired.

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Tags

Breakfast
Gluten-Free
Brunch
Lunch
Healthy
Shellfish-Free
Dinner
French
Vegetarian
Vegetables
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