Is it a crepe? A wrap? A tortilla? You can call them anything you want and wrap them around whatever you’d like. The result is always the same: delicious. Zucchini and thyme flavor these light but durable wrappers that can hold an array of savory fillings. In this version, a combination of fluffy scrambled eggs , lox, and chives make a winning breakfast crepe. Other tasty fillings include sautéed mushrooms, grilled shrimp, bacon, and ground meat. Or, skip the fillings and stack up a few zucchini crepes on your plate, top with crème fraiche, and think of them as savory pancakes. Servings: 4 6-inch crepes Time in the Kitchen: 45 minutes Ingredients: 4 cups/950 ml grated zucchini (about 1 pound/453 g whole zucchini) 1 egg, whisked 2 teaspoons avocado oil or extra virgin olive oil (10 ml) 1 clove garlic clove, put through a garlic press or finely chopped 2 teaspoons fresh thyme leaves (10 ml) 1 tablespoon coconut flour (15 ml) 2 teaspoons tapioca flour (10 ml) 1/4 tea