“Leftover” crepes

| 03 May 2019 | 10:54

    We are living in a time of a great food renaissance, an invigorating period where new products and healthy alternatives are appearing on shelves in even the most remote markets. Almond, coconut, cassava and einkorn flours are just a few varieties becoming household names. Making small replacements for old school white flour and sugar in a recipe can truly yield a higher nutritional value and give what would be hollow calories an energetic kick.

    These crepes are super simple and you can be creative with whatever is on hand for the filling. Quick tip: prep and keep your favorite veggies ready for action. It makes it easier to incorporate them into any meal of the day. I like to clean and rough chop my farmers market booty – fennel, kale, broccoli rabe, leafy greens, whatever – then stow them separately in the fridge. That way, if I need to give any meal an infusion of vitamins and fiber, I am more apt to toss them in.

    Savory flour crepes with “leftover” filling


    ½ cup chick pea flour

    ¼ cup oat flour

    ¼ cup unbleached white flour

    salt and pepper to taste

    2 eggs

    ¾ cup non-dairy milk or cow’s milk

    ½ cup water

    3 teaspoons vegetable oil

    ¼ cup fresh finely chopped parsley

    For the filling:

    1–1½ cup chopped mixed veggies

    (kale, broccoli, chard, mushrooms, etc.)

    1–1½ cup leftovers

    (Today I used my favorite Middle Eastern lentil soup, but you could use any meat or veggie dish as long as it was yummy!)

    2 teaspoons vegetable oil

    salt and pepper


    For the crepes, in a large bowl whisk two eggs until well blended, add the milk, water and vegetable oil, whisk again vigorously for 20-30 seconds. Next, sift flours into egg mixture until incorporated and smooth. The batter should be quite thin. Alternatively, you can combine all ingredients and mix in a blender for about 10-15 seconds, however, refrigerate afterward for at least an hour before use so bubbles subside. Add chopped parsley before cooking. Heat a large nonstick pan and coat with oil, add about 2-3 ounces, and swirl to coat evenly. Cook until nicely browned on one side, then flip over carefully. Cook briefly on the other side then remove to a cutting board to cool.

    For the filling, heat a large cast iron pan on high heat. Once very hot add small amount of vegetable oil. Add veggies, salt and pepper, and sauté until nicely browned and flavorful, about four to five minutes. Add leftovers - if using soup, just enough to coat veggies and add some bulk, if using a dish, chop ingredients to match to match the size of vegetables.

    To assemble, create nice pockets (as pictured) or rolls, and enjoy.