Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
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)
.
5.
Lay dressed zucchini on a parchment-lined baking sheet. Bake for 10 minutes or until tender.
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.
7.
Taste and adjust seasoning to your taste, I added a pinch of
Salt (to taste)
. Blend seasoning in, then set aside.
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.
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.
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.
11.
Spread
Ricotta Cheese (1 cup)
, spoon some salsa on the crepe, and then lay the cooked zucchini on top.
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.
