Savory (or sweet) Whole Grain Crepes
Originating in the Brittany region of France, and taking their name from the Latin word for crispy, these whole grain, lacy pancakes call for only a few basic ingredients. Wrap in almost any leftover, and drizzle on a creamy tahini sauce for extra flavor.
| Yield: serves 2 | Time: 20 minutes |
Ingredients
1/2 cup whole grain flour
1/2 cup plus 2 tablespoons water
1 egg
large pinch of sea salt
2 Tablespoons butter, ghee, or oil for frying
Fillings + Toppings
1 cup of your preferred filling, see suggestions below
Topping of your choice
Tahini Sauce:
3 Tablespoons Tahini
3 Tablespoons lemon juice
1 garlic clove, minced finely
1 tsp honey
1 1/2 tsp olive oil
sea salt and black pepper to taste
Preparation
Mix together crepe ingredients. Use a whisk or blender to create a smooth, pourable batter. Let sit for 10 minutes.
Heat a small skillet on medium-high and grease with butter or oil. Ladle on and swirl the batter to make a thin circle.
Cook for about 5 minutes or until edges start to crisp up and curl in. Flip and cook second side for 2-3 minutes or until browned.
Serve with your filling of choice, and sauce.
Can also be modified for sweet crepes by adding a teaspoon or two of sugar into the batter.
Filling Ideas:
Sautéed kale and avocado
Roasted asparagus
Cooked winter squash
Rainbow roasted veggies
Topping Ideas:
Pickled red onions
Fresh herbs
One of our vegan cheese sauces or basic tahini sauce.