We seldom ate out when I was a child, but I do remember eating blueberry crepes at a local diner and enjoying them. Crepes can be a simple, healthy summer dinner with the right ingredients.
A vegetable crepe dinner can come together in three easy parts:
The Sauce:
1 cup Greek yogurt, 2 tablespoons Lemon juice, 1 teaspoon Cilantro, Sea salt and Pepper to taste
The Crepes:
4 Eggs, 1 cup Flour (I used whole wheat), ½ teaspoon Sea salt, 1 ½ cups Coconut milk
The Filling:
1 Summer squash, 1 Sweet pepper, 1 Cucumber, 1 Tomato, ½ Onion, ½ Leek, ¼ cup Olives, 2 Garlic cloves, 1 ½ tablespoon grass-fed Butter, 3 tablespoons bone broth, Sea salt, and Pepper
And, here’s how I made it:
First, I made the sauce and put that into the refrigerator. Next, I prepared the crepe batter, covered it and let it sit for the 15 minutes or so that it took to prepare the filling. For the filling, I chopped up the ingredients listed (feel free to use what you like), and put the butter and broth into a pan to saute the veggies. Lastly, to make the crepes, I poured a ladleful of batter into a pan and gently swirled the pan to spread the batter in a thin layer. It cooked over medium heat (and was flipped) until the crepe was lightly brown on both sides. Repeat this step with the remaining batter, which will make about eight thin crepes (serves 4).
Fill each crepe with your veggie filling, and serve with the yogurt sauce.
You can find another vegetable crepe recipe here.
Enjoy!