Keto Zucchini Crepes

2 medium zucchini (about 2 cups grated)

2 large eggs

¼ cup almond flour

2 tbsp coconut flour

¼ tsp garlic powder (optional, for savory crepes)

Salt and pepper, to taste

1 tbsp olive oil or butter (for frying)

1 tbsp fresh herbs (optional, for savory crepes, such as parsley, thyme, or chives)

Start by grating the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible.
In a medium mixing bowl, whisk together the eggs, almond flour, coconut flour, garlic powder, salt, and pepper. Add the grated zucchini to the mixture and stir until all ingredients are fully combined.
Heat a non-stick skillet or frying pan over medium heat and add a tablespoon of olive oil or butter. Once the pan is hot, pour a small amount of the batter (about 2-3 tablespoons) into the pan, tilting the pan to spread the batter thinly and evenly. Cook for about 2-3 minutes on the first side, until the edges start to lift and the bottom is golden brown. Flip the crepe carefully using a spatula and cook for another 1-2 minutes on the other side. Repeat this process with the remaining batter.
Once the crepes are cooked, you can fill them with a variety of fillings.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥞Crepes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m