Recipes > Savory Crêpes

Savory Crêpes

Details

Due to its unusually high pectin content, zucchini is the perfect choice to pair with ground flax seeds to make this light raw crêpe, which can be used with a variety of savory recipes.
  • Serves: 6 to 8
  • Active Time: 45 mins
  • Total Time: 6 hrs
  • Views: 20,465
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Crêpe Mixture

Preparing the Crêpe Mixture
  • 2 zucchini, peeled and chopped
  • 2 apples, peeled and chopped
  • 1/2 cup raw pine nuts
  • 3 tbsp olive oil
  • 1/4 tsp saffron threads
  • 2 garlic cloves
  • 3 tbsp chopped onion
  • 1/4 tsp sea salt
  • 1 cup water
  • 1 cup golden flax meal, finely ground

Method

To prepare the crêpe mixture, in a high–speed blender or food processor, blend all ingredients, except the flax meal, until smooth. Place mixture into a bowl.

Add the flax meal and combine to the consistency of thin paste.

Step 2: Dehydrating the Crêpe Mixture

Dehydrating the Crêpe Mixture

Method

On teflex sheets, spread mixture in a thin layer, just under 1/4–inch thick, and place in the dehydrator at 110°F (45°C) for 4 to 6 hours.

Once the mixture is well set, but not completely dry, loosen the edges with a knife and invert directly onto a screen. Finish dehydrating until the backs are dry. Check often. You do not want to over dry the crêpes or they will not stay pliable.

Once done, remove the crêpes from the dehydrator and store in the refrigerator for up to 2 months.

These savory crêpes go extremely well with these Raw Samosas. Note: If doing a samosa fold (which is recommended), you will need to double the crêpe recipe.

Chef's Notes

If crêpes are dried a bit too much they can be spritzed with water to restore their pliability.

5 Comments

  • Sandra L
    Sandra L
    •
    What is the measurement of the scored crepe?
  • Kirk B
    Kirk B
    •
    Hi Sandra - thanks for your question. So Dawn used an offset spatula, but really anything that is not going to cut through the sheets of the dehydrator would work just fine. I hope this helps! All the best, Chef Kirk
  • Kirk B
    Kirk B
    •
    Sandra, in addition, Dawn measured a 3 inch by 3 inch crepe but you can go with any measurement you wish. Thanks again, Chef Kirk
  • Patricia H
    Patricia H
    •
    how can you do this - if you can - in the oven if you don't own a dehydrator?
  • Char N Rouxbe Staff
    Char N
    •
    Hi Patricia: If your conventional oven (or toaster oven) can be set to 110 degrees F (or 45 degrees C), you may be able to create this recipe. Prior to owning a food dehydrator, I used my kitchen stove set to required temp of a recipe. I would suggest to get an oven thermometer so that your temperature is accurate (sometimes there are incongruities in readout and actual oven temp). Let us know if you make them! Cheers, Char

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