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Crêpes 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 powdered sugar.

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 veggies used.

TIP: Don’t forget the step of placing a piece of parchment or wax paper under each crêpe as you fill it. The crêpes are tricky to roll without it.

To make the crepes:

1 cup white spelt flour (or whole-wheat pastry flour)
1 teaspoon sugar (for dessert or fruit crepes; optional)
1/4 teaspoon salt
3 large eggs
1/2 cup 1% milk
2 teaspoons butter, melted
1/2 cup seltzer water or club soda

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.
2. Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
4. If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.

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.

Fillings  (Two basic recipes – feel free to experiment with your own favorite ingredients):

Summer Veggie

1/3 cup sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 crêpes 

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Rhubarb & Apple

1 cup chopped rhubarb

1 cup thinly sliced apple

½ tsp cinnamon

1/8 tsp Nutmeg

1 TBS grated Mango

½ cup Agave nectar

1 tsp agar agar

2 TBS water

1 TBS Powdered sugar

1.      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 minutes)

2.      Remove cover and add agave nectar, stirring slowly but continuously, until fruit is well coated. 

3.      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. 

5.     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 crêpes, place one on a piece of parchment or wax paper. Spoon 1/8 of the mixture down the center of the crêpe. Use the paper to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with a dusting of the powdered sugar and more fresh fruit like berries, if desired.

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