Savory Crepe Variations

Crepe Batter


1 ¼ cup sifted whole wheat flour

1 cup of plain unsweetened almond milk

3 tablespoons of olive oil

Ener-G Egg Replacer equivalent of 3 eggs*

¼ of a cup of water

½ teaspoon of salt



combine in a blender, blend well and refrigerate for at least an hour

note: if batter is too thick add almond milk to thin


* The vegetable version was made for Tammy's birthday and the egg substitute was left out.  She didn't know until she was told there wasn't any egg substitutes.


Chicken Filling


2-3 cups of cooked and shredded chicken

3 cans of cream of chicken soup

2 cups unsweetened plain almond milk

1 cup grated cheese


Mix the cream of chicken soup with the milk and set aside half for use later.  Mix remaining soup with the shredded chicken, mixture should be thick.


Assemble chicken filled crepes


Preheat oven to 350F


Take 1 crepe add a table spoon of filling, roll and place in oven safe pan. Repeat till pan is full or ingredients are used. Use reserved cream of chicken soup and milk mixture to cover the assembled crepes. Cover with grated cheese and place in oven till cheese is melted and sauce is bubbling.


Makes 6 servings


Crepe Batter


1 ¼ cup sifted whole wheat flour

1 cup of plain unsweetened almond milk

3 tablespoons of olive oil

Ener-G Egg Replacer equivalent of 3 eggs*

¼ of a cup of water

½ teaspoon of salt



combine in a blender, blend well and refrigerate for at least an hour

note: if batter is too thick add almond milk to thin


* The vegetable version was made for Tammy's birthday and the egg substitute was left out.  She didn't know until she was told there wasn't any egg substitutes.


Roasted Vegetable Filling


1 zucchini

2 carrots

1 yellow squash

2 celery stalks

1 bell pepper

1cup chopped broccoli

1 cup chopped cauliflower

salt and pepper to taste

paprika

3 table spoons olive oil

1 cup vegetable broth

corn starch to thicken gravy


Heat oven to 450 F.

In a medium bowl add chopped vegetables, add olive oil to coat vegetables, salt and pepper to taste, place in 450 F oven to roast for 20 - 25 minutes.  Remove vegetables from oven and set oven at 350 F.


Gravy for vegetable filling


In a small pan bring vegetable broth to a boil, mix up corn starch and add to the vegetable broth, stir until lumps are gone and gravy becomes thick. Salt and pepper to taste.


In a small crepe pan over medium heat wipe interior of pan with olive oil dampened paper towel. Pour enough batter to cover 2/3 of the surface area then roll excess batter to edges of pan. Place on heat till edges are lightly browned then flip over to lightly brown other side. Once crepes are made keep them covered with a damp paper towel so they don't dry out.


Assemble Vegetable Crepes


Take 1 or 2 crepes add a table spoon or two of filling, fold into a triangle, spoon gravy over crepes, garnish with roasted vegetables and paprika.  Place on oven safe plate and reheat for 3-5 minutes.  Serve hot.


Makes 6 servings