Zucchini Crepes With Ground Beef

I've got this recipe from one of my Facebook friends who made this delicious meal for her little daughter but I can assure you it's good for adults as well. I customized it based on our personal preferences and needs.

Ingredients for the crepes 

2 zucchinis

2 eggs (free range since they are rich in Omega 3)

1 cup whole milk

1/2 cup stone ground whole wheat 

1 Tbsp. garlic powder

1 Tsp. sea salt 

1 Tsp. oregano

some fresh parsley and dill

Filling 

a handful ground beef (I prefer the 80/20 but you can use any kind)

1 small shredded carrot 

3/4 cup beef broth 

some quinoa flower ( to thicken the mixture. You can also use corn starch or regular flower)

Preparation 

Wash , peel and shred the zucchinis. Squeeze all the water and set zucchini aside. In bowl mix the eggs with the milk and the salt well. Start adding slowly the flower. Stir well and add the rest of the ingredients. If it's too thick add more milk but not too much. The consistency should be like the one of a batter. Preheat a medium size skillet, add tiny little bit olive oil and pour a full dipper in the skillet spreading the batter evenly. Let it fry for couple of minutes and then with a spatula flip it over and fry on the other side. When done put it aside on a plate. Keep doing that until you are out of batter.

In a another skillet brown the ground beef , drain the grease and set aside.  Put a table spoon of olive oil in the skillet and saute the shredded carrot for 5 min. Add the beef and beef broth and let it simmer for 2-3 min. Gradually add the quinoa flower while stirring with a whisk so clumps don't build up.  Stir with a whisk until the mixture has the consistency of a Sloppy Joe. Remove from stove and let it cool off. Take a crepe, spread some of the ground beef filling and roll it up. You can serve it either warm or cold. The recipe yields approximately  5-6 crepes