I posted a fruity breakfast crepe recipe a few days ago, and today I have a more savory version. I love the combination of savory and sweet, and these crepes are a great way to enjoy that combination. Strawberries and spinach are in season at the same time here in Massachusetts, so this is a great dish to serve in June. The lemon-lime dressing is a perfect complement to the flavor of the strawberries. If you double the crepe recipe, you will have a dozen extra crepes to put in the freezer for a day when you want something special to eat but you don’t feel like cooking!
- To make the crepes, mix together the batter the night before you plan to make them. In the bowl of a stand mixer, combine the first three ingredients. Slowly add the milk and ghee until combined.
- Refrigerate the batter overnight.
- In the morning, stir the batter and heat a bit of ghee in your crepe pan over medium heat. Pour enough batter into the pan to make a thin crepe, swirling the pan around to cover evenly. When the bottom is beginning to brown (after about 2 minutes), carefully flip the crepe and cook the other side for about 10 seconds. If it’s difficult to flip, you may need to cook it a little longer. Once both sides are lightly browned, carefully remove the crepe from the pan and continue with the rest of the batter. This makes about 12 crepes.
Ingredients for the filling:
3 cups fresh spinach leaves
1 1/2 cups sliced strawberries
3 scallions, sliced thin
1 tbs. lemon juice
1 tbs. lime juice
2 tbs. olive oil
1 tbs. honey
½ tsp. salt
- Prepare the spinach, strawberries, and scallions, and stir them together in a large bowl.
- Mix the remaining 5 ingredients in a small bowl, and add the dressing to the large bowl.
- Stir well to coat the spinach and strawberries with the dressing.
- Distribute the filling among the crepes and serve immediately.
This batch of 12 crepes costs a total of $4.04 to make. It makes four generous servings of three crepes each, with each plate of 3 crepes coming in at $1.01. This brings me again to the $8.00 crepes that I encountered throughout the streets of Montreal last summer. I’m so happy that I can make a whole batch of wonderful crepes for such an affordable price.
Note: Crepe batter recipe adapted from Bette Hagman’s book, The Gluten-free Gourmet.