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Spicy Zucchini, Tomato and Avocado Crêpe
I'm part of the 99.99% of the population of the world who enjoys sweets, I think it's in our DNA and whenever I have sweet treats I enjoy them for as long as the sugar-rush lasts. I'm thankfully also a massive veggies and savory food eater and I'm not fiscally able to skip breakfast which I believe to be a great thing for my health and yes, my thighs. These savory crêpes are constantly on my weekly menu and I usually make them with a mix of wholewheat and regular flour using this recipe (minus the sugar) as the base. For the filling, I slice half a small zucchini and sauté it in olive oil with 5 whole cherry tomatoes, I season with organic indian spices and a few drops of lemon. Top it all off with avocado slices and onion flakes. It's quick, simple and I dare say, delicious.

Image by Me

7 comments:

  1. This looks so deliciously satisfying. I love savory crepes! And I might be part of the .01% that doesn't really enjoy sweets.

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  2. Oh yum. Do you use a crepe pan? I never had crepes before I came here bc they are not popular in the states. I actually never even saw one in real life before coming here. Most things here are from Europe so that is a plus. I made some at home, but it was hard with the regular pan.

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    Replies
    1. I actually use a regular non-stick pan but the first crepe always sucks ;)

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  3. that looks so amazing. i'm forever a savory lady. bowl of curry or slice of chocolate cake and i'll pick the curry every time.

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