5 Ingredient Gluten Free Zucchini Crepe

Are you wondering what to do with all the zucchini coming out of the garden? This 5 ingredient gluten free zucchini crepe is a perfect recipe to use those zucchinis in a creative way. I may be biased, but let me tell you – these are the best gluten free savoury crepes, as well as an awesome recipe with hidden vegetables for the picky eaters.

Course Main Course
Cuisine American
Keyword zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 302 kcal
Author Yang


  • 2 cups thinly shredded zucchini (from approx. 2 medium zucchinis)
  • 4 eggs
  • 1/2 tsp sea salt or Himalayan salt
  • 3/4 cup glutinous rice flour (or your favourite gluten-free blend, or non-gluten free option: use whole wheat flour)
  • healthy cooking fat of choice, such as grass-fed butter, coconut oil or ghee


  1. We need 2 cups of shredded zucchini, which is about 2 medium zucchinis. When shredding the zucchini, use the smaller setting of your shredder. Do not strain or discard the zucchini juice. Place the thinly shredded zucchini along with zucchini juice in a mixing bowl.

  2. Crack 4 eggs and add to the mixing bowl, season with salt, then combine the eggs and shredded zucchini until well mixed. Gently fold the glutinous rice flour into the batter, be careful not to create lumps. Feel free to use any gluten free blend of your choice or a whole wheat flour instead of the rice flour. 

  3. Heat a heavy bottom pan on the stove. I use a cast iron skillet. Grease the pan generously with a healthy cooking fat, such as grass-fed butter, coconut oil, or ghee. Spread the zucchini crepe batter into a thin layer. Cook on medium-high heat for about 1 minute on each side until slightly golden. Repeat until all the batter is used up.