Savory Summer Crepes

When I think of crepes, chocolate, jam, and a generous dollop of whipped cream leap to mind. You, too? Well, let's walk away from that image and consider how delicious a batch of thin, savory pancakes would be with some pan-roasted mushrooms, a handful of fresh garden herbs and spoon or two of creamy chèvre. Drooling yet? I thought so. Once you try them, I bet these will become a summer go-to for you too.

Makes 12 eight-inch crepes.

Ingredients

for crepes

• 4 eggs
• 1 1/2 cups milk
• 1 cup water
• 1 tsp. fine sea salt
• 1 tsp. freshly ground black pepper
• 2 cups all-purpose flour
• 6 Tbsp. melted butter (can substitute olive oil, avocado oil or coconut oil)
• 1 Tbsp. each of de-stemmed, chopped, fresh oregano, rosemary and thyme

for filling

• 6 Tbsp. plain goat cheese, softened
• 6 Tbsp. plain cream cheese, softened
• 2 Tbsp. coconut oil
• 2-3 cloves garlic, minced
• 2-3 green onions, greens and bulb, chopped (about 2/3 cup)
• 1/4 tsp. fine sea salt
• 1/2 tsp. freshly ground pepper
• 3 cups washed, chopped greens (can be spinach, kale, or beet greens)
• 1 Tbsp. freshly squeezed lemon juice
• 2 pounds mushrooms (can be shiitake, portobello or button)
• Extra herbs or chives for garnish

Instructions

for crepes

1. Mix all crepe ingredients in blender. Pulse until all is finely chopped and well-mixed.
2. Place blender jar in refrigerator and chill for at least one hour or up to 48 hours.
3. Heat medium cast iron pan. Pour small circle of egg mixture into pan (about 1/4 cup), covering about a third of the center of the pan. Swirl to evenly distribute batter. Cook for 1 minute, then carefully flip with spatula. Cook 10 seconds on other side. Then remove and lie flat on cutting board, plate or cooling rack.

for filling

1. Mix two cheeses together. Set aside.
2. Heat oil in cast iron or other sauté pan. Add garlic, onion, salt and pepper. Heat just until garlic begins to brown, about 1-2 minutes. Add greens or other veggies. Cook until vegetables are tender but not mushy. For greens, this will be just a few seconds of stirring in pan. Set aside.
3. Heat to medium high another cast iron or sauté pan (or wipe out and reuse same pan). Place mushroom into dry pan. Gently stir for 3-5 minutes until mushrooms soften, being careful not to let them stick. Set aside.
4. To assemble crepes, place 1 Tbsp. soften cheese in center of crepe. Top with 1-2 tablespoons of sautéed veggies and a tablespoon of mushrooms. Carefully stretch one side of crepe over the filling and then tuck it under. Roll once to close the crepe. Repeat until crepes and filling are finished.
5. Garnish with chives or herbs.
6. Serve warm or room temperature.