Zucchini Crepes

zucchini crepesRecipe by: Amanda Scanlan
Yield: 8 servings – 1 crepe + ¼ cup tofu mixture + ½ cup zucchini mixture

Ingredients: Crepes

  • 1 cup Soy milk
  • 3/8 cup Egg substitute (such as Egg Beaters®)
  • 2/3 cup Whole wheat flour
  • ½ tsp Salt
  • 2 Tbsp Butter, melted
  • 1 tsp Non-stick spray, such as Pam®

Ingredients: Filling

  • 1 cup Silken tofu – soft
  • 1 cup Goat cheese
  • 4 cups Zucchini, cut into 1 inch cubes
  • 1 Tbsp Olive oil
  • 1 Tbsp Rosemary
  • 1 tsp Garlic, minced
  • ¼ cup Pine nuts


  1. For crepes: Whisk milk, egg substitute, and flour together. Add salt and melted butter. Refrigerate about 2 hours (or up to 24 hours).
  2. Heat a nonstick, 8-inch skillet to medium-high and grease with non-stick spray. Pour about 1/3 cup of batter into pan and swirl, creating a thin, even layer. Wait until edges are golden and middle has set. Flip the crepe. Remove when golden brown.
  3. For filling: Place tofu in food processor and blend until smooth. Fold tofu into goat cheese. Toss zucchini with olive oil and sauté. Add rosemary, garlic, and pine nuts about 2 minutes before zucchini is al dente. Remove zucchini from heat when al dente.
  4. Spread about ¼ cup of the tofu mixture onto each crepe. Add about ½ cup of the zucchini mixture. Roll crepe into a log shape. Serve warm.

Nutritionals: (1 crepe with filling)

Calories: 233; Total Fat: 15 g; Saturated Fat: 6 g; Cholesterol: 19 mg; Sodium: 269 mg; Carbohydrates: 13 g; Fiber: 3 g; Sugar: 3 g; Vitamin A: 13% DV; Vitamin C: 12% DV; Calcium: 9% DV; Iron: 11% DV

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