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RECIPE
19 INGREDIENTS12 STEPS30MIN

Zucchini Ricotta Gluten-Free Crepes

4.8
8 Ratings
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Joy Nemerson at SideChef
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!
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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.
30MIN
Total Time
Joy Nemerson at SideChef
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!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Crepe

1 3/4 cups
Gluten-Free All-Purpose Flour
1/4 tsp
3
Eggs , room temperature
2 Tbsp
melted then cooled
2 cups
Milk , room temperature
as needed
Cooking Oil

Filling

1/2 Tbsp
2 Tbsp
1 cup
Ricotta Cheese
to taste
Squash Blossoms
for garnish
(optional)

Basil Salsa Verde

4
canned
or Fresh Tomatillos
2 cloves
3 Tbsp
1 Tbsp
1
top removed, deseeded if you don't like spicy
to taste
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Nutrition Per Serving

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CALORIES
686
FAT
35.8 g
PROTEIN
18.9 g
CARBS
72.0 g

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 with cumin, chili powder, or seasonings of choice.

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
To a medium mixing bowl, combine Milk (2 cups) , 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 (1/2 Tbsp) , 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 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.
SAVE

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Nutrition Per Serving
Calories
686
% Daily Value*
Fat
35.8 g
46%
Saturated Fat
12.6 g
63%
Trans Fat
0.2 g
--
Cholesterol
193.0 mg
64%
Carbohydrates
72.0 g
26%
Fiber
11.9 g
42%
Sugars
10.2 g
--
Protein
18.9 g
38%
Sodium
1256.8 mg
55%
Vitamin D
0.9 µg
4%
Calcium
346.4 mg
27%
Iron
2.1 mg
12%
Potassium
459.8 mg
10%
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