Wheat-free flours respond quite differently from all-purpose flour, so making crepes with gluten-free flours requires a few modifications -- more eggs (for protein) and a lot of flexibility with the amount of flour you use, since the amount of water that the zucchini contain and that the flour absorbs is not entirely predictable. Go by sight, though, and these will be delicious.
I recommend a food processor and heavy-duty stand mixer to make quick work of the preparation, but there's no reason you can't do everything by hand, or using a handheld electric mixer.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 3 large zucchini
- 3 eggs, separated
- salt and pepper to taste
- 1 T fresh oregano, finely chopped, or 1 t dried
- 1 T fresh mint, finely chopped, or 1 t dried
- 8 oz. crumbled feta cheese
- 1-3 c millet or white rice flour (or a combination)
- neutral-flavored frying oil (such as sunflower, safflower, or canola)
- yogurt or sour cream for serving (optional)
- Clean zucchini and cut off ends. Grate finely using a food processor or box grater. Set aside.
- In a large mixing bowl, beat egg whites until foamy.
- Add grated zucchini, egg yolks, salt and pepper, oregano, and feta cheese, and mix until thoroughly combined.
- Add 1 c of flour and continue mixing. Mixing continually, add flour, a little at a time, until you end up with a batter that is very thick but still spoonable. This may take up to a total of 3 c of flour.
- Heat oil over medium-high heat until quite hot. Drop crepes in oil in ladlefuls and fry until golden brown, flipping once during frying. Drain on paper towels.
Serve immediately with yogurt or sour cream. Serves six to eight as a side dish, or four to six as an entrée.