My taste buds are going crazy over these flavorful crepes. Strong enough to hold all the delicious fillings you can imagine, but thin and light like a great crepe should be. I decided to concoct savory sautéed spinach and garlic, hummus, and pepitas combination for the filling with a drizzle of sriracha sauce on top. Feel free to use your imagination here, though.
Best part is, the crepes recipe alone can hold either sweet or savory filling!
Or maybe you want to have some crazy combination of the two. I’m picturing a jazzy teriyaki sauce with crisp red bell peppers, pineapple, and mushrooms. But seriously, get creative and these crepes can handle it.
So this week, boy oh boy.
Yet again, another crazy and hectic one. Won’t go into too much detail, though. Can’t say I’d love to repeat it though (unless there were more crepes involved.)
I have successfully had Brinner* just about every night this week.
*Brinner: a word smush of “breakfast for dinner” or “Brittany’s favorite dinner” as some of my friends like to say.
First, Vanilla Chickpea Waffles, then gluten free bagels with my grandma’s home grown + homemade raspberry jam, and now crepes. No complaints there at least! I can always fall back on the food in my life to cheer me up when all the immature boys *ahem* in my life are draining me of all my positive energy.
It’s been exciting to get more settled into my new day job as a personal assistant.
Even more exciting, though, is to have already been referred to another business owner (by my current boss) because I’ve done such a stellar job. Of course, I don’t have the second job yet, so I shouldn’t count my chickens or anything, but either way, it’s nice to hear positivity and appreciation for giving my 100%.
This has already been a complete 360 from my last bartending job
I cringe remembering the managers who didn’t have a clue what working with integrity looked like or how to recognize and appreciate the hard work all their employees were doing. In any case, I’m incredibly thankful for all the new doors that are opening because as much as eating healthy does good things for your body, so does having positive people/circumstances in your life.
And on that note, let’s get to cooking these crepes!
Savory Spinach and Pepita Crepes
- 1 c. brown or white rice flour
- 1 Tbs. coconut flour
- 1/4 tsp. Himalayan sea salt
- 1 tsp. baking powder
- 1 Tbs. chia seed meal + 3 Tbs. warm water (set aside to gel)
- 2 Tbs. extra virgin olive oil (for savory) -or- vegetable oil (for sweet)
- 1 1/4 c. unsweetened Almond milk
- 1 Tbs. (heaping) unsweetened applesauce
- 1/4 c. water; can use more if you need to thin the batter
- Mix dry ingredients in a large mixing bowl.
- Make one chia egg by warming 3 Tbs. water (should be warm, but not so hot you can’t put a finger in and leave it without getting burned) and add chia seed meal. Set aside for 5 minutes to “gel.”
- Add wet ingredients and mix with a whisk or hand mixer until all lumps are beaten out.
- Heat pan on medium-low.
- Scoop out the mix on lightly greased pan in 1/3 c. increments.
- As soon as you dump the mixture, pick up pan and rotate to spread out batter as much as possible. Your crepes should be approximately 6-8 inches in diameter.
- Flip crepe after 30 seconds to 1 minute when edges appear cooked or slightly brown. Allow to cook on the other side for 1-3 more minutes, being careful not to let burn or get too crispy. You’ll if it has been over cooked because the crepe will crack when you roll it.
- Set each finished crepe on a plate with wax paper in between until you are ready to serve. Store leftovers (if there are any) in an air tight container in the fridge.
I hope these bring as much light into your week as they did mine when your taste buds get a hold of ’em.