Preheat the oven to 375 degrees F (190 degrees C).
To a medium mixing bowl, combine
Milk (2 cups)
Unsalted Butter (2 Tbsp)
. Whisk until a smooth batter forms.
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.
Using a peeler, slice
into thin strips. Add strips into a large bowl and toss with
Salt (1/2 Tbsp)
Ground Black Pepper (1 tsp)
Olive Oil (2 Tbsp)
Lay dressed zucchini on a parchment-lined baking sheet. Bake for 10 minutes or until tender.
Garlic (2 cloves)
Fresh Basil (1 cup)
Olive Oil (3 Tbsp)
Lemon Juice (1 Tbsp)
Jalapeño Pepper (1)
in a food processor or blender.
Taste and adjust seasoning to your taste, I added a pinch of
Salt (to taste)
. Blend seasoning in, then set aside.
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.
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.
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.
Ricotta Cheese (1 cup)
, spoon some salsa on the crepe, and then lay the cooked zucchini on top.
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)