Smoked Salmon Zucchini Crepes



  • 3 zucchinis 480g approx.  

  • 7 large eggs 

  • ½ cup coconut flour  

  • 2 packets smoked salmon, 300g 

  • 1 lemon  

  • 1 punnet snow pea sprouts  

  • 2 Tbsp capers  

  • ½ red onion  

  • 2Tbsp red wine vinegar 

  • ½ Tbsp sugar   

  • 2 Tbsp pickled jalapenos 

  • ½ bunch dill 

  • 1 tub 250g taztziki  



  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. Proceed to pour ½ cup of the mixture, 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 until finished. 

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