Ingredients

1.

Coconut flour
0.25 cup
2.

Melted Butter
1 tbsp
3.

Almond Milk (Unsweetened)
0.5 cup
4.

Raw egg
4 large
5.

Sour cream
2 tbsp
6.

Extra virgin olive oil
4 tbsp
7.

Zucchini, cooked from fresh
0.5 medium
8.

Eggplant, raw
0.25 small
9.

Red bell peppers, raw
0.25 medium - 2 1/2" diameter x 2 3/4"
10.

Onion, white, yellow or red, raw
0.25 small
11.

Garlic
2 clove
12.

Basil, dried
0.5 tsp
13.

Thyme, ground
0.25 tsp
14.

Tomato raw (includes cherry, grape, roma)
4 cherry
15.

Salt
0.5 tsp
16.

Black pepper
0.5 tsp
17.

Gruyere cheese
1 cup, grated

Instructions

1.
To a bowl, add the melted butter, sour cream, almond milk, and eggs. Whisk until smooth. Add the coconut flour and whisk until no lumps remain.
2.
Allow the batter to rest for 10 minutes. This will help make the batter thin and smooth. Lightly grease a crepe pan and place it over medium heat.
3.
When it’s warm, add ¼ cup of the crepe mixture and swirl in circular motions to cover the entire surface of the pan with the batter, to make a thin crepe layer. Cook for 1-2 minutes. Flip and cook for 30 seconds.
4.
Repeat until you have 4 crepes. Place the cooked crepes on a plate and cover to keep them soft. Start on the veggie filling.
5.
Slice the zucchini and eggplant into ½ inch (1 cm) thick half-circles. Slice the onion and bell pepper, and mince the garlic. Halve the cherry tomatoes, and set them aside.
6.
Add 2 tbsp of olive oil to a large skillet and place it over medium-high heat. Add the eggplant and zucchini and season with ¼ tsp of salt. Cook for 4-5 minutes, stirring occasionally, until softened and golden.
7.
Transfer the zucchini and eggplant to a plate. Reduce the heat to medium and add the remaining oil to the skillet. Add the onion, bell pepper, garlic, dried basil, and dried thyme.
8.
Season with ¼ tsp salt and sauté for 3 minutes. Add the tomatoes and cook, stirring occasionally, for 4-5 minutes. Return the cooked zucchini and eggplant to the skillet.
9.
Taste and adjust seasoning if needed. Spread the veggies into a flat layer and sprinkle the cheese on top. Take off the heat and cover the skillet for a few minutes until the cheese melts.
10.
To assemble, lay the crepes flat on a flat surface. Divide the filling into 4 portions and place them in the center of the crepes. Sprinkle with parsley and fold over each side to close. Serve immediately.