Keto Zucchini Crepes Recipe

Step into the realm of low-carb culinary excellence with our Keto Zucchini Crepes, a delectable fusion of fresh zucchinis, savory ground meat, and a harmonious blend of keto-friendly ingredients. These crepes redefine the boundaries of traditional recipes, offering a wholesome and satisfying alternative for those embracing a low-carb or keto lifestyle. The combination of grated zucchinis, flavorful ground meat, and a touch of almond flour yields a culinary masterpiece that’s not only delicious but also nourishing. Join us on a culinary journey as we guide you through the meticulous steps of crafting these indulgent zucchini crepes.

Ingredients:

3 medium-sized zucchinis
4 cloves of crushed garlic
3 tablespoons sour cream
2 eggs
110g (0.9 cup) almond flour (or coconut flour for a different low-carb option)
200g (7 oz) ground meat (beef, turkey, or chicken)
1 chopped onion
Salt and pepper to taste
120g (4.2 oz) grated hard cheese
Cooking oil or butter for frying
Instructions:

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Prepare Zucchini:

Grate the zucchinis using the fine side of a cheese grater. Place the grated zucchini in a bowl and sprinkle with salt to draw out excess moisture. Allow it to sit for a few minutes.
Cook the Filling:

Heat a skillet over medium heat and add a bit of cooking oil or butter. Sauté the chopped onion until it becomes soft and translucent.
Add the ground meat to the skillet, season with salt and pepper, and cook until it’s browned and fully cooked. Set the cooked meat aside.
Remove Zucchini Moisture:

After allowing the zucchini to sit with salt, use a kitchen towel or a potato ricer to squeeze out and remove excess moisture from the grated zucchini. Properly removing the water is essential to prevent watery crepes.
Prepare Crepe Batter:

In a mixing bowl, combine the squeezed zucchini, crushed garlic, eggs, sour cream, almond flour (or coconut flour for a different low-carb option), salt, and pepper. Mix until the batter is well combined.
Cook the Crepes:

Heat a frying pan over medium heat and add a small amount of oil or butter to prevent sticking.
Pour a portion of the zucchini batter into the preheated pan and spread it out using a spatula to form a pancake.
Cook the crepe for about 2 minutes until it sets and becomes slightly crispy on the outside.
Assemble and Fold:

Place a portion of the cooked ground meat on one half of the zucchini crepe and sprinkle it with grated hard cheese.
Fold and Finish:

Fold the other half of the crepe over the meat and cheese to create a half-moon shape.
Continue to cook the crepe on the other side until it’s golden brown and the cheese melts.
Slice and Serve:

Remove the crepe from the pan, slice it into portions, and enjoy your keto-friendly and low-carb zucchini crepes.