Growing up, my mom frequently made crepes from scratch. More often than not, she made the crepes for her cheese blintzes (which, by the way, were absolutely amazing!) Regardless of what she made them for, we always ate crepes as a sweet breakfast-y brunch crepe recette
It wasn’t until recently I realized you can also eat crepes as a savory lunch or dinner food. I make crepes for a homemade manicotti that is to-die for delicious. But, I just the other day got the idea to use the crepes from my manicotti recipe for something similar to “taco night”, using crepes instead of taco shells. In case you’re not familiar with “taco night”, it’s a family-friendly dinner idea where you put out a bunch of ingredients and let everybody fill their own taco shells buffet-style. Kids love it! You can be super creative with the fillings. Although I’m doing more of a Mediterranean theme in this recipe, you can go Mexican with pinto beans, salsa, shredded cheddar cheese and rotisserie chicken or vegetarian with seared tofu and roasted veggies, etc. The possibilities are endless…
As for the crepes, you can make them a super healthy “whole food” by tweaking the traditional recipe just a bit. Instead of using regular all-purpose flour (which is a highly refined empty calorie carbohydrate) I use white whole wheat flour. The white whole wheat flour has the same nutritional properties of whole wheat flour, but it tastes and bakes more like the conventionally used (but not-so-healthy) all-purpose flour. I also spike my crepes with ultra healthy omega-3 rich flaxseeds. Packing a powerful nutritional punch, flaxseeds provide a fabulous source of highly anti-inflammatory vegan omega-3 fats and cancer-fighting phytoestrogens in the form of lignans. Flaxseeds are also loaded with tummy-filling fiber. But, to fully benefit from the broad spectrum of nutrients (and not just the fiber) contained within the seeds, it’s important the flaxseeds are ground. In addition to the nutritional boost, you’ll love the slightly nutty flavor the flaxseeds contribute to the savory crepes.
Ingredients (Serves 4)
3 free-range organic eggs
1 1/2 cups water
1 cup white whole wheat flour
1/4 cup ground flaxseeds (such as Barlean’s Forti Flax)
1/4 teaspoon sea salt
1 tablespoon extra virgin olive oil, plus more for skillet
- Combine the eggs, water, flour, flaxseeds, salt and oil in a food processor or blender; process for 30-45 seconds, or until smooth and creamy.
- Lightly brush an 8-inch skillet with extra virgin olive oil; heat over medium-high heat. Ladle 1/4 cup of the batter into the skillet, tilting and rotating skillet to coat the bottom. Cook until underside is just set and lightly browned, about 30 seconds; flip and cook the other side for another 20-30 seconds. Invert crepe onto parchment paper to cool completely. Repeat until batter is gone.
- Place a small amount of the Mediterranean fillings (see ideas below) on the top 1/4 of each crepe; roll and eat!
Mediterranean Filling Ideas:
Sliced green olives
Wild Alaskan canned salmon
Organic feta cheese
Chopped roasted red peppers