Zucchini Savory Crêpes

What comes into your mind when you think of a crêpe? I think of the French sweet crêpe on a gourmet plate or the Japanese version, a cone full of cream, fruit and toppings. Usually a very guilty (and caloric) pleasure!

Well, the crêpe has also a different soul, equally tasty but much lighter and healthier. It can be sweet, or it can be savoury, all you need to do is using quality ingredients, avoid sugar and voilà, the magic is done.

When you are switching to a gluten free diet, it’s safer to prepare things on your own, to avoid contamination and abuse of processed foods. So I invite you to use this base recipe also for savoury pies and lasagna.

Enjoy this Savory Crêpes recipe, become a master of the pan, and feel free to adjust garnishing to your taste!


  • 120 gr Gluten-free flour

  • 5 gr xanthan gum

  • 2 Eggs

  • 250 ml Milk

  • Water (optional if you want to make the dough lighter)

  • Salt to taste

  • Olive Oil to grease the pan

79 - Zucchini Crepes ingredients.jpg
  1. Whisk the eggs in a little bowl and set aside. In a medium bowl, pour the flour first, and then add the milk little by little. Keep stirring until the dough is homogeneous and there is no visible lump. Add the eggs and the salt to the mix and stir for one more minute. 

  2. Warm up the pan over medium heat. If you have a flat pan for pancakes it’s ideal, otherwise any non-stick pan will do. To grease the pan properly pour a few drops of olive oil on the pan and spread across the whole pan with kitchen paper.

  3. Choose a measure to pour the same amount of dough for every crêpe. It could be a couple of tablespoons, or a little espresso cup. Make sure you use the right quantity to cover the pan in a very thin layer (1-2 mm maximum). If the dough is too thick to spread evenly on the pan, add a few table spoons of water and whisk the mix.

  4. The pan should be hot enough to cook one side of crêpe in 1 minute, after that time flip on the other side. Wait one minute then place the cooked crêpe in a big plate. Repeat with the other crêpes until the dough is over.

  5. For the filling: cut the zucchini in slices (2-3 mm thick) and grill them until light brown on both sides. Place 4 grilled slices on one side of the crêpe, top with grated cheese or mozzarella slices, fold the crêpe and warm it up in the pan or in the over until the cheese melts. Garnish with chives and serve while hot.


TIPS: You can preserve the crêpes in the fridge for a couple of days, or place them in an airtight container in the freezer if you want to store them for a longer time (up to 1 month).

I mentioned you can use this layers for lasagna, what I mean is that you can use these crêpes instead of the lasagna sheets!