Crepes. The word conjures up a secluded celebration between two lovers with raspberries and cream in a candlelit dining room. Or an indulgent weekend soiree between close friends with spring chicken, fresh asparagus and a little mushroom sauce. Crepes make you feel cherished.
Try this sweet twist on crepes from a whole food perspective:
- 1 c. cooked sweet potato, pumpkin, or plantain puree
- 1/2 c. brown rice or buckwheat flour
- 1/4 c. starch (potato, tapioca or arrowroot)
- 1 tsp. salt
- 6 eggs
- 1/4 c. honey
- 1 c. water
- butter, ghee, coconut oil, pure lard or tallow
Combine vegetable puree with flour, starch and salt, mixing until no lumps remain. Beat in eggs and honey. Slowly add water, while stirring, until batter is thin and smooth.
Preheat a heavy 8″ skillet over medium low heat. Evenly coat the surface of the skillet with 1 tsp. of cooking fat. Pour 1/2 c. batter into center of skillet and rotate pan with your wrist until batter fills the bottom of the skillet. Cook 2-3 minutes, until crepe is bubbly and edges begin to brown and curl. Flip and continue cooking another couple minutes. Remove to a plate for filling.
Repeat this process of coating the pan, pouring in the batter, and cooking until batter is gone. Makes 8 crepes.
- a variety of raw or sauteed vegetables or sprouts
- any cooked meat, fish, or poultry
- herbs to complement your choices: parsley, dill, cilantro, basil, sage, etc.
- fruits in season
- freshly ground nut butter or creamy cheese such as chevre
- avocado (pairs especially well with mandarin orange)
- spices including cinnamon, nutmeg, or allspice