Crepes, Sweet & Savory

Sweet Crepe with Nutella and Blueberries

1 cup - unbleached white whole wheat flour

1 1/3 cup - organic whole milk

2 - organic cage-free eggs

1/4 cup H20

1 tbsp - organic sugar

2 tsp - melted organic butter

organic blueberries

Nutella

veggie oil

Mix flour, eggs, milk, water, melted butter, and sugar until mixture has the consistency of heavy cream. On medium-high heat, heat an 8-10 inch pan with veggie oil enough to coat sides and bottom. Slowly pour 1/4 cup of mixture into pan. Tilt and swirl to coat entire pan. After a few minutes add and spread about a teaspoon of Nutella onto the crepe in pan. Slice about 10 blueberries and add to the melted Nutella. Fold. Add more Nutella and blueberries if desired. Fold again and serve.

serves 4ish

Savory Crepe with Spinach, Comté & Petite Buche

1 cup - unbleached white whole wheat flour

1 1/3 cup - organic whole milk

2 - organic cage-free eggs

1/4 cup - H20

1/4 tsp - salt

dash of pepper

2 tsp - melted organic butter (lightly salted)

veggie oil for frying

3-4 cups spinach (2 large handfuls)

1 garlic clove, minced

Comté cheese (similar to Gruyere)

Petite Buche (goat cheese)

1 tsp - fresh thyme

Mix flour, eggs, milk, water, melted butter, salt, pepper, thyme until mixture has consistency of heavy cream. Heat 8-10 inch frying pan with enough veggie oil to coat sides and bottom (Med-High heat). In separate pan blanche spinach with garlic and melt Comté cheese over top. Add 1/4 cup of crepe mixture to hot veggie oil. Cook on one side for a few minutes. Crepe should lift nicely from pan. Turn and add the spinach and Comté mix. Finally, add the goat cheese (1 tbsp). Fold crepe and serve.

serves 4ish