Recipe of the Week: Sweet and Savory Crepes

Chef and Go Figure co-owner, David, made the following crepes for our Open House in December.  For those who loved them, here they are to make at home; for those who missed them, here’s your chance to try these out!


Makes about 6 crepes, or lots of mini crepes, that look and taste like the real thing even though there’s no flour in them!

6 eggs

3 Tbsp. cornstarch or arrowroot powder

3 Tbsp. water

½ tsp. salt

Whisk above ingredients together.  Heat flat fry pan or crepe pan and coat lightly with olive oil or grapeseed oil.  Pour about 1/3 cup of egg mixture into pan and tilt to lightly spread mixture over pan.  Heat on medium until light brown and flip.  Heat again until other side is light brown and place on plate.  Add filling (see below) to one side of crepe, roll up and serve.  Voila!  Bon appétit!

 

Savory Filling: Salmon

1 salmon fillet (about 8  oz.)             ½  bunch cilantro leaves, chopped fine

Juice from ½  lemon                          2 scallions, chopped fine

¼  tsp. each salt and pepper             2 Tbsp. olive oil

Pre-heat oven broiler for ten minutes.  Rub salmon lightly with oil.  Cook salmon 5 minutes on each side on 2nd rack from top of oven.  (Other seafood, or leftover seafood, may be used in place of salmon.)  Let salmon cool while you prepare other ingredients.  Place rest of ingredients in bowl or mixer and mix together.   Add salmon and mix with other ingredients (similar to a tuna salad.)  Adjust flavor to taste with seasonings.  Roll a small amount in each crepe.  (This salmon mix also makes a great salad when placed on fresh greens.)

 

Sweet Filling: Blackberry Sauce

1 cup frozen unsweetened blackberries       ¼ cup water

1 Tbsp. cornstarch                                               2 Tbsp. agave

¼ cup frozen concentrated 100% berry or apple juice (may be replaced with 4 Tbsp. agave and no juice, or stevia to taste to replace juice.)

Mix all ingredients in sauce pan.  Heat on medium until it just starts to boil.  Take off heat, adjust sweetness to taste.  Fill crepes with blackberry sauce and coconut cream, shown below.

 

Coconut Cream Filling (can be used by itself or with blackberry sauce)

1 cup unsweetened coconut milk (liquid in jug)

½ cup coconut cream (This is a coconut milk creamer sold by the pint at Bozeman Town and Country.  You may need to have store clerk’s help in finding this.  If this isn’t available, replace with ½ cup canned coconut milk.)

2 Tbsp. coconut sugar (Extract from coconut flowers; found in the Huckleberry’s section of Rosauer’s and The Co-op.)

½ tsp. vanilla extract

½ tsp. xanthan gum

Mix with electric mixer (not blender) on high until thick and light, like a light pudding.  Fill crepes with coconut cream and blackberry sauce.  Although the egg in the crepes provide protein, the blackberry sauce and coconut cream filling has some sweetener, albeit natural, so use the sweet crepes occasionally and in small portion sizes after you have been on the program for 6 weeks.  Enjoy!

 

 

 

Copyright David MacDonald, 2013

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