Zucchini adds weight to these crepes, making them equally suited to serving up as a light dinner or a special breakfast.

Prep time: 15 mins  

Cooking time: 20 mins  

Serves 4 

Ingredients

• 3 zucchinis   

• 7 large eggs 

• ½ cup coconut flour  

• 300g smoked salmon

• 1 lemon  

• 1 punnet snow pea sprouts  

• 2 tbsp capers  

• ½ red onion  

• 2 tbsp red wine vinegar 

• ½ tbsp sugar   

• 2 tbsp pickled jalapeños  

• ½ bunch dill 

• 1 250g tub tzatziki  

Method

1. Grate the zucchinis into a mixing bowl, add the eggs, chop half of the dill and add to the mix. Add the coconut flour, season with salt and pepper and whisk together, set aside. 

2. Finely slice the red onion and place it in a small bowl together with the vinegar and sugar, mix well and set aside. 

3. In a medium sized frying pan on medium high heat, drizzle olive oil and brush all around the frying pan. Pour ½ cup of the mixture into the pan, and using a rubber spatula, slowly start spreading the mixture all around the pan into a thin layer, making sure to not make any holes. Once the crepe looks dry, carefully lift one side and flip it onto a plate. Repeat with the rest of the mix, keeping crepes covered in a warmed oven, until finished. 

4. Serve the crepes with tzatziki, smoked salmon, snow pea sprouts, pickled onions, capers, pickled jalapeños and garnish with leftover dill leaves.