Instructions:
- Start by preparing the zucchini. Grate the zucchinis using a box grater or a food processor. After grating, place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible.
- In a mixing bowl, combine the squeezed zucchini, eggs, almond flour, coconut flour, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until a batter forms. Let the batter sit for a few minutes to allow the coconut flour to absorb some moisture.
- Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of olive oil or butter and let it melt and coat the pan.
- Pour a small amount of the batter into the skillet and immediately swirl it around to create a thin crepe. Cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
- Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side. Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, adding more oil or butter to the pan as needed.
- Once all the crepes are cooked, it’s time to assemble the filling. Lay a crepe on a plate and add your desired fillings such as sliced chicken, avocado, spinach, tomatoes, and cheese.
- Roll up the crepe or fold it like a burrito to enclose the filling.
- If desired, you can serve the crepes with a dollop of sour cream or Greek yogurt on top.
- Enjoy your delicious Keto Zucchini Crepes!
Feel free to customize the fillings to your liking. You can use cooked bacon, sautéed mushrooms, different types of cheese, or any other keto-friendly ingredients you prefer.
