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