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. I was too when I recently shook up the crepe-as-dessert idea and stirred up some veggie-filled wraps that were easy, healthful and oh-so good. Once you try it, this will become a summer go-to for you, promise.
Here’s why these are so great: 1) The crepes are made of eggs and milk — and yes some flour — but they are much more protein-rich than carb laden. 2) Especially in summer, when in-season veggies are at their peak, it’s easy to stir up a filling with whatever you brought home from the farmers market or found in your CSA or garden. Simply sauté a little garlic or onion and toss in spinach, zucchini, tomatoes, fresh herbs — anything that pleases your palate. You can try pan roasting a few walnuts or pecans to scatter on top. 3) No need to turn on an oven for this quick dinner. The crepes and filling can be made ahead and eaten at room temperature. Pack your crepes for an easy pool-side dinner or a kicked-up picnic lunch.
So, get your blender ready. It’s time to unleash the endless creativity these crepes will inspire. Every once in a while, you might even want to slather on a little fruit puree and drizzle a bit of honey to make this recipe into it a dessert — albeit a healthy one — after all.
Makes 12 eight-inch crepes
- 4 eggs
- 1½ cups milk
- 1 cup water
- 1 tsp. fine sea salt
- 1 tsp. freshly ground black pepper
- 2 cups unbleached 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
- 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
- Mix all crepe ingredients in blender. Pulse until all is finely chopped and well-mixed.
- Place blender jar in refrigerator and chill for at least one hour or up to 48 hours.
- 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.
- Mix two cheeses together. Set aside.
- 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.
- 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.
- 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.
- Garnish with chives or herbs.
- Serve warm or room temperature.