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Zucchini & Sour Cream Crépes

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Medium
Ingredients

For crépes:
1 recipe of gf crépes
1 medium zucchini, grated & drained
2 Tablespoons unsalted butter, melted
3/4 cup sour cream
3/4 cup parmesan cheese, grated
Fresh chives for garnish
Dash of hot paprika

For sauce:
2 Tablespoons unsalted butter
2 Tablespoons gf flour
2 cups 1% milk
1 cup shredded cheddar cheese (sharp seems to taste best)
3/4 cup parmesan cheese, grated
Directions
Prepare crépes; set aside.

In a large skillet melt 2 tablespoons unsalted butter. Add shredded zucchini and sauté until tender. Drain off any excess juice. Reduce heat to low and stir in sour cream and 3/4 cup parmesan cheese. Keep warm.

Meanwhile, make cheese sauce. In a medium saucepan melt 2 tablespoons unsalted butter over medium-low heat. Add gf flour and stir until blended. Gradually add milk; whisking until blended.

Place over medium heat and cook until thick; whisking constantly.

Remove from heat and add shredded cheese, stirring until melted and combined.

To serve, place about 2 tablespoons of zucchini mixture in center of a crépe. Fold up sides to form an envelope. Drizzle with cheese sauce and garnish with fresh chives and a dash of paprika.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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Reviews

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