Crepes are one of the first things I learned to cook as a child because I loved them so much. These have the addition of spinach, giving them a lively green color and a slightly more earthy taste. Using spelt flour and oat milk also makes them more up-to-date than your typical white-flour-milk variety. Make sure to let the batter rest before cooking, otherwise they will tear when rolling. You can even make the batter the night before for fantastic results.
When cooking the crepes, the first one in the pan is the test. With this result, you can determine if you need to thin out or thicken the batter, and if you need to adjust the flame up or down.
Using fresh spinach gives the crepes a brighter green color, but you can also use defrosted frozen spinach in a pinch. The two fillings: Salmon and Arugula in Lemon-Dill Cream Sauce and Cauliflower, Brussels Sprouts, and Yellow Squash in Tahini Garlic Sauce add to the decadence of the crepes.
MAKES 10 CREPES (CUT THEM IN HALF OR THIRDS TO SERVE)
MAKE THE BATTER
6 eggs
2 CUPS spelt flour
2.25 CUPS oat milk
1 bunch spinach, roughly chopped
1 tsp salt
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Split the ingredients in half, and make the batter in two batches in a food processor. Blend on high speed until smooth. Move to a large bowl, combine both batches. Let rest at least 20 min to allow the mix to fully combine.
COOK THE CREPES
butter
batter
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In 9-inch non-stick skillet, add about a tsp of butter to the pan, and melt. Pour a ladle’s worth of batter into the pan, then add about another half, so when you twirl the pan around the batter goes all the way to the edge.
Fry for about 2 min, until bottom has golden touches. Run a spatula around the edges and carefully flip over. Fry for one more min or so. (Once you make the first crepe, and the pan is nice and hot, the rest should not stick.) Transfer to a plate and repeat with the rest of the batter.
FILL THE CREPES
cooked crepe
filling (recipes follow)
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Fill the crepes as they come off the pan, allowing a minute or so for them to cool a bit. Spread 3 TB of desired filling, leaving the bottom inch clear, and top 1.5 inches clear (as seen in the photo below). Roll tightly, pushing down so there is no air. Place on serving plate with open end underneath. Crepes are good at room temperature, or even cold, so great for a buffet situation.
Filling: Salmon and Arugula in Lemon-Dill Cream Sauce
A rich salmon and cream gets a kick of arugula, to add some bite. Cooking the salmon in the microwave speeds things along.
ENOUGH FILLING FOR 5 CREPES
Lemon-Dill Cream Sauce
START THE SAUCE
3 TB butter, cut into chunks
4 oz cream cheese, cut into chunks
1/4 CUP vegetable stock
juice from 1/2 lemon
1 tsp lemon zest
1 tsp salt
1/2 tsp white pepper
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Cook gently over very low flame while whisking, about 3 min. Allow to cool.
FINISH THE SAUCE
lemon cream mixture
3/4 CUP sour cream
white part of 3 scallions, cut into thin rings
1 TB dill
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In a small bowl mix all ingredients well.
COOK THE SALMON
1 1/4 LB salmon fillet
s + p
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Cook salmon in microwave: Place on a microwave safe dish, cook on hight for 1 min. Check to see if cooked through, add time in 30 sec increments till fully cooked. Allow to cool. Shred with a fork. Move to large bowl.
FINISH THE FILLING
salmon
4 CUPS arugula, chopped finely
1/4 CUP pumpkin seeds, chopped finely
Lemon-Dill Cream Sauce
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Toss all ingredients together, adding the sauce a little at a time. Don’t oversauce the mix or it will ooze out of the crepes.
Filling: Cauliflower, Brussels Sprouts, and Yellow Squash in Tahini Garlic Sauce
This vegetable medley adds a striking vegetarian addition to the spinach crepes. The tahini really adds a special flavor and richness.
ENOUGH FILLING FOR 5 CREPES
Tahini Garlic Sauce
MAKE THE SAUCE
1/4 cup tahini
juice of 2 lemons
2 TB olive oil
2 cloves garlic, squeezed in a garlic press
1/4 tsp agave
1/4 tsp salt
1/4 tsp pepper
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water
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Whisk ingredients together in a small bowl. If too thick, add about a tsp of water to thin it out.
Cauliflower, Brussels Sprouts, Yellow Squash Medley
SAUTE THE VEGGIES
10-15 brussels sprouts, cut into thin strips (or processed in food processor)
1 head cauliflower, riced in food processor
2 yellow squash, shredded
6 TB butter
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Saute each ingredient separately in a large pan with 2 TB butter. Allow to sit on the pan about 3 min, so the edges get nice and brown, stir, total cook time 5-6 min each batch. (Don’t crowd the pan, you may have to do each ingredient in two batches.) Toss together in a large bowl.
PUT IT ALL TOGETHER
Tahini Garlic Sauce
cooked veggies
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Add sauce to the veggie medley, and mix well. Do not overdress.
