5 INGREDIENT GLUTEN FREE ZUCCHINI CREPE

Are you wondering what to do with all the zucchini coming out of the garden? This 5 ingredient gluten free zucchini crepe is a perfect recipe to use those zucchinis in a creative way. I may be biased, but let me tell you – these are the best savoury gluten free crepes, as well as an awesome recipe with hidden vegetables for the picky eaters.

The zucchinis in this recipe aren’t just added for the sake of extra vegetables, they actually serve functional purpose. The juicy zucchini replaces water in a typical crepe recipe, binding the other ingredients together, while adding extra nutrients.

If you like the idea of hidden vegetables serving important purpose in creating delicious and nutritious recipes, be sure to bookmark and cook my favourite paleo meatballs loaded with butternut squash in the fall and winter.

Ingredients

• 2 cups thinly shredded zucchini (from approx. 2 medium zucchinis)
• 4 eggs
• 1/2 tsp sea salt or Himalayan salt
• 3/4 cup glutinous rice flour (or your favourite gluten-free blend, or non-gluten free option: use whole wheat flour)
• healthy cooking fat of choice, such as grass-fed butter, coconut oil or ghee

Instructions

1. We need 2 cups of shredded zucchini, which is about 2 medium zucchinis. When shredding the zucchini, use the smaller setting of your shredder. Do not strain or discard the zucchini juice. Place the thinly shredded zucchini along with zucchini juice in a mixing bowl.
2. Crack 4 eggs and add to the mixing bowl, season with salt, then combine the eggs and shredded zucchini until well mixed. Gently fold the glutinous rice flour into the batter, be careful not to create lumps. Feel free to use any gluten free blend of your choice or a whole wheat flour instead of the rice flour.
3. .....................................

for full recipes please see : yangsnourishingkitchen.com

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