Crepes are such a treat in my house. I found a crepe pan at a church rummage sale last year just before Mother’s Day, and it started a tradition of crepes for Mother’s Day breakfast in our family. This savory, farm-fresh recipe is a delicious addition to a brunch menu any day of the year.
This recipe makes a big batch, so we end up freezing half the crepes in sets of three between pieces of wax paper. The filling ingredients are enough to fill 12 crepes.
For a sweet version, I also love these berry banana crepes for a special breakfast.
Avocado, Radish, and Arugula Crepes
Ingredients for the Crepes
Ingredients for the Filling
- 2 avocado sliced
- 3 larged radishes chopped
- 2 scallions diced
- 1 1/2 cup arugula or other greens
- 1/4 cup tomatillo salsa
To make the crepes, mix together the batter the night before you want them. In the bowl of a stand mixer, combine the first three ingredients. Slowly add the coconut milk and melted coconut oil until combined.
Refrigerate the batter overnight.
In the morning, stir the batter and heat a bit of coconut oil in your crepe pan over medium-low 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.
To assemble, place several leaves of arugula down the middle of the open crepe. Top with avocado, radishes, scallions, and salsa. Distribute the filling evenly between the crepes, and then roll them up. Enjoy!