It’s been a long week, but one thing that got me through it was making and eating these delicious crepes. Why is it that you rarely see crepes on restaurant menus, anyway? They are so easy peasy to make, and they can be prepared ahead and frozen, ready to take out when you need them. If you’re planning on having them for breakfast, you can mix the batter the night before and then quickly cook them in the morning. You can fill crepes with savory foods or sweet tasty fillings, and they’re good anytime: breakfast, lunch or dinner. Are crepes healthy for you? That depends on what your filling is. Fill them with vegetables…healthy; fill them with Nutella or dulce de leche… NOT! The recipe below is on the healthy side. Enjoy them!
Oh, you might also like this recipe for Banana and Blackberry Whole Wheat Crepes
Servings: 5 Prep Time: 25 Total Time: 50 minutes to 1 hour
Ingredients for the Crepes:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 teaspoon salt
3 eggs, lightly beaten
3/4 cup milk, or alternative milk
1 cup water
3 tablespoons olive oil, melted
Ingredients for the Vegetable Filling:
1 tablespoon garlic, minced
1 to 1-1/2 tablespoons olive oil
½ onion, finely chopped
1 red bell pepper, chopped
2 small eggplants, cut into ½-inch cubes (about 3 to 3-1/3 cups)
2 small crookneck yellow squash, cut into ½-inch cubes
1-1/2 cups cooked chopped chicken
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon black pepper
1 teaspoon Herbes de Provence
½ cup chopped figs
1 pint Greek yogurt – garnish
Lettuce, shredded, for garnish
1. Make the batter and the crepes: In bowl, or an 8-cup measure, mix the flour and salt, and then whisk in the milk, eggs, and olive oil, whisking to combine lightly until the batter is smooth. You may refrigerate the batter, or make them right away while the vegetables are cooking.
2. When you are ready to make the crepes (you can make them while the vegetables are cooking), heat a non-stick 10-inch pan over medium-high heat. When the pan is ready, very lightly brush the pan with olive oil. Add 1/3 cup of batter to the pan, and while lifting the pan, quickly swirl the batter around to cover the bottom, and then place it back down on the stove. Lower the heat to medium and cook the crepe about 2 minutes; flip it and cook the other side.
1. Make the Vegetable Filling: In a large skillet sauté the onions and the bell pepper in the olive oil, after 2 minutes add the garlic and continue cooking for 8 minutes.
2. Add the chopped eggplant and allow it cook about 10 more minutes.
3. In a small bowl, mix together the salt, pepper, Herbes de Provence, and the smoked paprika, and then stir the spices into the onions.
4. Add the squash and the chicken and stir well. Cover with the lid and continue cooking, stirring often, until the mixture is tender, about 20 minutes. Add the figs in the last 5 minutes of cooking.
Garnish with Greek yogurt, finely shredded lettuce and a sprinkle of paprika