A Trio of Savory Crepes
Ask any European–a savory, stuffed crêpe makes a great lunch. You’ll find sweet crêpes at the corner crêperie, too, but there will be just as many (if not more) on the savory menu.
The pictured trio includes: one crêpe wrapped around scrambled eggs, one filled with Parmesan and Asiago cheeses, and one stuffed with a chunky tomato-based Indian sauce I had served alongside salmon the night before. You could just as easily fill them with fresh salsa, roasted veggies, shredded chicken, or any other leftover you might have in your fridge.
Savory crêpes simply entail using spices or herbs rather than sugar/sweeteners. For this batch (which happens to be gluten-free and egg-free), I whisked together 1 1/2 cups of chickpea flour, 1 tsp. fine sea salt, 1 tsp. cumin, 1 1/2 cups water, and 1/4 cup melted butter. (If you are not a big fan of cumin, substitute paprika, dried basil, or any other spice/herb that strikes your fancy; if you’re on a dairy-free diet, use coconut oil instead of melted butter.) Let mixture sit for about 20 minutes, then cook in a well-greased, six-inch crêpe pan in 1/4-cup batches. See Mastering Crêpes the Easy Way for more in-depth details on how to fashion the perfect crêpe.
Your leftover crêpes will keep for three to four days in the refrigerator–just let them completely cool before storing them in a ziploc bag. A small piece of paper towel on top of the stack will help reduce moisture and therefore will retard mold. You might also want to put a piece of waxed paper between each crêpe to prevent them from sticking together.
Happy stuffing!
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Tags: cheeses, chickpea, crepes, eggs, gluten-free, lunch, savory crepes, tomato sauce
