Basic Savory Crêpe Batter
Yield: 12 crêpes
Filling options: Roasted Vegetable Filling, Mushroom Filling and Asparagus Filling.
Ingredients
PreparationIngredients
Dry ingredients
- 1 cup whole-wheat or spelt flour Add to list
- 1 teaspoon salt Add to list
- 1 teaspoon turmeric Add to list
- 1 teaspoon dried basil Add to list
- 1 teaspoon dried oregano Add to list
Wet ingredients
- 3 eggs Add to list
- 1 1/2 cups whole milk or almond milk Add to list
- 3 tablespoons melted butter or oil Add to list
- Butter or virgin coconut oil for frying Add to list
Preparation
In a mixing bowl, combine dry ingredients. In another bowl, combine wet ingredients. Add half the wet ingredients to the dry and combine with a whisk. Add the remainder of the liquid and whisk into a smooth batter. Let the batter sit for 30 minutes.
Heat a 9-inch skillet and add a small amount of butter or coconut oil. Add 1/4 cup of batter. Tilt the pan to spread batter thinly and evenly. Flip the crêpe when it turns golden brown and cook the other side until golden. Transfer crêpes to a plate or parchment paper and repeat process with remaining batter.
Cover and refrigerate for up to 1 week. If freezing, place waxed paper between each crêpe and seal in a freezer bag.
To assemble crêpes: Place 3 to 4 tablespoons of your choice of filling on each crêpe, roll and place on a baking tray or an ovenproof dish. Heat the crêpes before serving, about 20 to 25 minutes at 350° F.
Recipe by , PCC Cooks instructor
Source: Sound Consumer, March 2010
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.