Due to its unusually high pectin content, zucchini is the perfect choice to pair with ground flax seeds to make this light raw crêpe, which can be used with a variety of savory recipes.
Chef's notes
If crêpes are dried a bit too much they can be spritzed with water to restore their pliability.
Steps
1
Preparing the Crêpe Mixture
Ingredients
2 zucchini, peeled and chopped
2 apples, peeled and chopped
1/2 cup raw pine nuts
3 tbsp olive oil
1/4 tsp saffron threads
2 garlic cloves
3 tbsp chopped onion
1/4 tsp sea salt
1 cup water
1 cup golden flax meal, finely ground
To prepare the crêpe mixture, in a high–speed blender or food processor, blend all ingredients, except the flax meal, until smooth. Place mixture into a bowl.
Add the flax meal and combine to the consistency of thin paste.
2
Dehydrating the Crêpe Mixture
On teflex sheets, spread mixture in a thin layer, just under 1/4–inch thick, and place in the dehydrator at 110°F (45°C) for 4 to 6 hours.
Once the mixture is well set, but not completely dry, loosen the edges with a knife and invert directly onto a screen. Finish dehydrating until the backs are dry. Check often. You do not want to over dry the crêpes or they will not stay pliable.
Once done, remove the crêpes from the dehydrator and store in the refrigerator for up to 2 months.
These savory crêpes go extremely well with these Raw Samosas. Note: If doing a samosa fold (which is recommended), you will need to double the crêpe recipe.
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Hi Sandra - thanks for your question. So Dawn used an offset spatula, but really anything that is not going to cut through the sheets of the dehydrator would work just fine. I hope this helps! All the best, Chef Kirk
Hi Patricia: If your conventional oven (or toaster oven) can be set to 110 degrees F (or 45 degrees C), you may be able to create this recipe. Prior to owning a food dehydrator, I used my kitchen stove set to required temp of a recipe. I would suggest to get an oven thermometer so that your temperature is accurate (sometimes there are incongruities in readout and actual oven temp). Let us know if you make them! Cheers, Char
Kirk B •Hi Sandra - thanks for your question. So Dawn used an offset spatula, but really anything that is not going to cut through the sheets of the dehydrator would work just fine. I hope this helps! All the best, Chef Kirk
Char N • Rouxbe Staff •Hi Patricia: If your conventional oven (or toaster oven) can be set to 110 degrees F (or 45 degrees C), you may be able to create this recipe. Prior to owning a food dehydrator, I used my kitchen stove set to required temp of a recipe. I would suggest to get an oven thermometer so that your temperature is accurate (sometimes there are incongruities in readout and actual oven temp). Let us know if you make them! Cheers, Char