I thought crepes were a fancy meal for restaurants and special dinners. I remember seeing special pans for making crepes. They were dipped in a batter, then carefully cooked over the stove flame. It seemed complicated and difficult. Definitely not on my want-to-do list.
Then, about 10 years ago I went on a trip to Russia to visit the families of our exchange students. The mom of one of my exchange students made 'Blini' for lunch- crepes in another language. I was amazed at how easy she made it look- just a mixture of egg, milk, and flour and cooked like a very thin pancake in a regular pan. My eyes were opened to a new must-have food! Served with fresh strawberries and cream, or with a savory food, they were amazingly 'вкусный' (Vkusnyye- yummy).
Crepes have been one of our favorite foods ever since and I have enjoyed discovering new versions of yumminess. This one is my newest- chock full of fiber and protein, and with an extra micro-nutrient boost from sunflower microgreens. These are equally good with sweet or savory fillings.
Use a quality whole wheat flour for crepes. Whole wheat flour goes rancid, and it begins losing nutrients shortly after being ground. Avoid the generic type flours that may have been sitting in a hot warehouse or on a shelf for months, which not only causes it to lose nutrients, it changes the taste from something mild and pleasant to a less-palatable product.
Enjoy this wholesome microgreen recipe!
Microgreen Crepes
Equipment
- 9 inch non-stick fry pan
Ingredients
- 2 eggs
- 1/4 cup old fashioned oats
- 1/4 cup Whole Wheat Flour
- 1 tablespoon ground flax
- 1/2 cup sunflower microgreens
- 1/2 cup milk
- 1/4 cup water
Instructions
- Combine all ingredients in a blender and blend until thoroughly combined. The batter will start thin and thicken up as the liquid is absorbed by the dry ingredients. Allow to sit refrigerated for at least15 minutes, or up to a day before using.
- Heat a non-stick pan on medium-high heat.
- Spray with a light coating of oil spray.
- Pour a scant 1/4 cup of batter into the pan and quickly swirl it around so it reaches the edges of the pan. This should be done fast as it will start to set up as soon as it touches the pan
- Cook for about 1 minute, or until the crepe begins to bubble and the edges begin to brown.
- Shake the pan to loosen the crepe and then using a thin spatula, carefully turn the crepe in the pan.
- Cook for just 10 seconds on the second side- just enough to set and very lightly brown.
- Stack the crepes on a plate, one on top of the other. This will keep them soft and pliable as you finish the batch.
- This will make 6 crepes. You may easily double the recipe.
Some of my favorite fillings:
- Scrambled eggs with sauteed mushrooms, mozzarella cheese, broccoli microgreens, and fresh tomatoes
- Peanut butter, fresh mango, and sunflower microgreens
- Cottage cheese, basil sugar, Sweet corn microgreens
- Basil pesto, avocado, buckwheat microgreens, quartered cherry tomato, diced sweet pepper
