Keto Zucchini Crepes

Ingredients:

For the Crepes:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 4 large eggs
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil or butter for cooking

For the Filling (optional):

• Sautéed spinach
• Cooked bacon or ham
• Sliced tomatoes
• Sliced avocado
• Crumbled feta or goat cheese
• Sour cream or Greek yogurt
• Fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Prepare the Zucchini: Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Transfer the squeezed zucchini to a mixing bowl.
2. Mix the Batter: Add the eggs, almond flour, coconut flour, grated Parmesan cheese, garlic powder, salt, and pepper to the bowl with the zucchini. Mix until well combined and a batter forms.
3. Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with olive oil or butter. Pour a small ladleful of the batter into the skillet, swirling it around to evenly coat the bottom. Cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown. Carefully flip the crepe and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, greasing the skillet as needed.
4. Assemble the Crepes: Once all the crepes are cooked, fill each one with your desired fillings, such as sautéed spinach, cooked bacon or ham, sliced tomatoes, sliced avocado, crumbled feta or goat cheese, and a dollop of sour cream or Greek yogurt. Fold or roll up the crepes and serve immediately.
5. Garnish and Serve: Garnish the filled crepes with fresh herbs, if desired, and serve hot…