Crępes are a traditional French
breakfast or dessert treat. The most common French crepe is made of buckwheat
and simply coated with a little fresh squeezed lemon juice and cinnamon and
sugar. But they make a quick and savory lunch or dinner, too. Crepes are
basically a very thin pancake with various fillings. In the top picture,
they’re filled with ricotta cheese, green beans, zucchini and corn and topped
with a chive-cream sauce. In the bottom picture they’re filled with rhubarb
applesauce and fresh grated mango, then topped with a dusting of organic
You can use any kind of fruit or veggies you like and
children will often gobble these up if they get to help choose the fruit or
TIP: Don’t forget the step of placing a piece of
parchment or wax paper under each crępe as you fill it. The crępes are tricky
to roll without it.
To make the crepes:
1 cup white spelt flour (or whole-wheat pastry flour)
1. Combine flour, sugar (if using), salt, eggs, milk and
butter (or oil) in a food processor or blender; process until smooth, scraping
the sides once or twice. Transfer to a bowl, cover and refrigerate for at least
30 minutes or overnight.
STORAGE: You can store crepes for 2 days in the
refrigerator or 4 weeks in the freezer. Simply layer them with waxed paper to
prevent them from sticking together and seal them in an airtight container.
basic recipes – feel free to experiment with your own favorite ingredients):
1/3 cup sour cream
1. Stir sour cream, 1/4 cup chives, milk, lemon juice and
1/4 teaspoon salt in a small bowl until combined. Set aside.
Rhubarb & Apple
cup chopped rhubarb
1 cup thinly sliced apple
˝ tsp cinnamon
1/8 tsp Nutmeg
1 TBS grated Mango
˝ cup Agave nectar
1 tsp agar agar
2 TBS water
1 TBS Powdered sugar
In a small sauce pan, combine rhubarb, apple, cinnamon, nutmeg and water.
Cover and place over medium high heat until rhubarb is slightly tender (about 8
Remove cover and add agave nectar, stirring slowly but continuously, until
fruit is well coated.
Sprinkle in agar agar and stir until well mixed. Reduce heat to low
and let simmer until thickened and slightly bubbling, about 3 minutes.
4. Remove from heat and let stand for 5 minutes.
Stir in mango and fill crepes
You can fold the crepes in half with the mixture in the middle or you can roll them. To roll crępes, place one on a piece of parchment or wax paper. Spoon 1/8 of the mixture down the center of the crępe. Use the paper to help you gently roll the crępe around the filling. Place the crępe seam-side down on a dinner plate. Repeat with the remaining crępes and filling. Serve each crępe topped with a dusting of the powdered sugar and more fresh fruit like berries, if desired.
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