Weekend brunch calls for savory garden crepes. I love savory crepes and every time I make them I question why I don’t make them more! They’re so versatile and are the perfect summer recipe. Pretty much you pick some veggies (best fresh-picked from the garden) cook them in your favorite spices and seasonings, pack the crepe, and top them with fun toppings and, of course, SAUZZ (no one likes a dry crepe). These ones are gluten-free and filled with garden asparagus, zucchini, and warmed arugula and drizzled with a mustard seed almond crema. And because everything should have fresh herbs on it, I threw on some dill.
Serving size: makes 4 crepes
Prep time: 10 minutes
Cook time: 20 minutes
1/2 cup Bob's Red Mill 1 to 1 Baking Flour (gluten-free flour)
3/4 cup plant milk (almond, soy, oat)
2 teaspoons apple cider vinegar
1 tsp baking powder
1/8 teaspoon salt
1 cup arugula
1/2 cup asparagus, chopped (1 inch pieces)
1/2 cup zucchini, diced
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/8 teaspoon pepper
1 slice of vegan cheese, diced (optional)
1 cup plant milk (almond soy, oat)
1/2 cup soaked almonds
1 tablespoon nutritional yeast
2 teaspoons dijon mustard
1/8 teaspoon salt
pinch of pepper
Soak almonds overnight or in hot water for 1 hour.
Prep and cook filling ingredients and set aside until ready to use.
Mix together all crepe ingredients and set aside until ready to use.
Blend together the sauce and set aside as well.
On a well-seasoned cast iron pan or non-stick ceramic pan on medium-high heat, apply a thin layer of oil and pour in 1/3 cup of batter. In a circular motion, using a spoon, spread the batter out quickly (before it starts cooking) until it gets as thin as possible without making holes in it. For reference, I use a 9-inch (24 cm) cast iron skillet and spread it out enough to cover the bottom of the pan.
When turning slightly golden, flip the crepe over and add the filling ingredients into the center.
When the other side is turning slightly golden as well, turn heat down to medium-low and fold the two sides inward until they overlap a bit. Let cook for 2 more minutes.
Place crepes on a dish and drizzle with sauce, and fresh herbs and tomatoes if you desire. I highly recommend using dill as your herb of choice!
Repeat until batter is used up.
I'm seriously still drooling thinking about this meal. I hope you love it just as much as I do.
Stay tuned for more crepe content!