Ingredients

• 3/4 cup Quinoa flour (if unaccessable, use chickpea flour)
• 1/2 cup Rice Flour
• 1 teaspoon sea salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup water
• 1/2 cup grated zucchini
• 1/2 container (or so) of diced cremini mushrooms
• 1/2 of a medium size onion
• 2 garlic cloves
• 1 zucchini, diced
• 1/4 teaspoon paprika
• 1/4 teaspoon tumeric
• 1/4 teaspoon or season to taste with salt and pepper

Directions

1. For Crepes: Combine flours, salt and spices in a bowl.
2. Blend to thoroughly combine.
3. Gradually add water.
4. Continue to stir, rigorously, until it is the consistancy of a thin pancake batter.
5. Add grated zucchini. Blend to combine.
6. Heat griddle to a medium heat or until, when hit with a bit of water, it sizzles.
7. Pour 1/2 a cup of batter onto griddle at a time; immediately smooth in a circular motion with the back of a metal spoon.
8. Create a medium size circle or, as I do, an oblong shape (either one is fine, it does not affect the taste!).
9. When the crepe looks dry, drizzle a bit of oil (olive or canola works fine) on top.
10. Flip and press the back of the spatula down onto crepe to flatten.
11. Cook for approximately 3-5 minutes per side.
12. Repeat with remaining batter.
13. Scrambled Tofu: saute onions, garlic, mushrooms, and zucchini in some olive oil.
14. Season to taste with salt and pepper.
15. When veggies are soft and onions transluscent, add tofu.
16. Add spices.
17. Stir occassionally; cook until tofu turns slightly brown, but still creamy.
18. Serve with crepes and a slice or two of heirloom tomatoes.