Jyoti's Vegetable Crepes

• Grate the zucchinis and add to a large mixing bowl
• Add wholemeal flour, dried thyme, turmeric, cumin, garlic, ginger, coriander and chili powder (if using) to the zucchini. Mix all the ingredients together until well combined
• Start by adding ½ cup of water to the zucchini mixture, and mix to combine. If the batter is too thick gradually add more water until you reach your desired consistency. (The batter should be thick enough to hold the vegetables together but not cause them to clump together and be sticky)
• Heat a medium sized non-stick frying pan over medium to high heat and add olive oil
• Add 2 tablespoons of batter per crepe to the fry pan
• Cook the pancake for 2 – 3 minutes, until bubbles start to from on the surface of the crepe and bottom starts to brown. Turnover and cook the other side for 2 minutes until both sides are browned
• Serve with sweet chilli sauce (optional)

• Substitute the zucchini for grated beetroot or sweet potato, or shredded/ finely chop vegetables including broccoli, cauliflower or cabbage (you will need roughly 2 cups).
• Depending on the size of your frypan, you may be able to cook more crepes at one time.
• Adding more water to the batter will make a thinner batter, which will turn out more like crepes. Use less water for a slightly thicker consistency, that will resemble pancakes

Nutrition information (per serve):

• Energy (755 kJ) 
• Protein (5.6g) 
• Total Fat (5.9g) 
  • Saturated Fat (0.9g) 

• Carbohydrate (23.1g), 
  • Starch (20.1g) 
  • Sugars (2.3g) 
    • Added sugars (0g)
    • Free Sugars (0g)

• Dietary Fibre (5.8g) 
• Sodium (9mg) 
• Calcium (50mg)  
• Iron (2.7mg)