On lazy mornings or special occasions, I love making crepes. Savory crepes are one of my favorites, because you can eat them for breakfast, lunch, or dinner, and you can fill them with whatever you want. The following crepe recipe is delicious, but feel free to modify the filling however you want. :) Enjoy!
- 1 cup einkorn flour (buy here) or all purpose flour
- 2 eggs, preferably pastured (how to find pastured eggs)
- 1/2 cup milk, preferably raw (where to find raw milk)
- 1/2 cup filtered water (I use this filter)
- 1/4 tsp salt (buy here)
- 2 TBSP melted butter, preferably pastured (buy here) OR grassfed ghee (buy here)
First sift the flour. Then, in a bowl, whisk together the flour and eggs. Mix well, then add the milk and water, and whisk until smooth. Add the salt and melted butter. If you have any fresh herbs—by all means!—add them, too.
Heat up a clean cast iron skillet on medium-high heat and ladle about 1/4 of a cup of batter into the pan. Pick up the pan and tilt it to spread the batter around evenly. Cook for about 2 minutes or until slightly brown, and then flip.
After you’ve flipped it, add 1/2 cup of your filling in the center of the crepe and fold in one side, then the opposite side, then the other two sides. I like to hold the spatula on the top of the folded-in sides to set it, then I flip it over carefully to “sear” them together, and then I plate it.
- 2 TBSP olive oil
- 1 medium onion, diced
- 8 oz. mushrooms, sliced
- 1/4 cup sun-dried tomatoes
- 2 cups chopped fresh spinach
- plenty of fresh basil
- sea salt
- black pepper
- freshly grated cheese
Heat the olive oil on medium-low heat, then add the diced onion, mushrooms, tomatoes, and spinach. Cover with lid and cook for 5-10 minutes, or until veggies are soft. Drain or spoon off any extra liquid. Add salt and pepper to taste, as well as the fresh basil.
When adding the filling to the crepe, take care to add as little liquid as possible, so as not to make the crepe soggy. I also like to add plenty of freshly grated cheese when filling the crepe as well, so it melts inside the crepe.
Hope you enjoy this recipe!