Recipe of the Week: Savory Brunch Crepe

Photo Credit: Randolph Graham

 

Savory crepes are generally made with non-wheat flours such as buckwheat. I use a nice blend of buckwheat and rice flours for my crepes; then throw in some zucchini, herbs, and sesame seeds. These crepe pancakes are totally gluten-free. The filling for the crepes is simple yet elegant: Lightlife Ham Slices, Teleme cheese, sliced tomatoes, and a sprinkling of fresh thyme from my herb garden.

 

Crepe Ingredients:

1 cup zucchini (grated)

½ teaspoon ground thyme

½ teaspoon cumin seeds

½ cup corn meal

¾ buckwheat flour

¼ cup brown rice flour

1 egg

¾ cup water

¾ teaspoon salt

3 tablespoons extra-virgin olive oil

1 tablespoon sesame seeds

 

Filling Ingredients:

1 package Lightlife Smart Deli Ham Slices

4 deli slices Teleme cheese (may substitute Monterey Jack)

2 medium tomatoes (8 slices total)

1 teaspoon fresh thyme leaves (chopped)

 

Crepe Directions:

Combine the first nine ingredients (zucchini thru salt) in a blender. Blend until smooth. Set aside.

Heat the olive oil in an 8-inch crepe pan over medium heat. When the oil shimmers, add a couple pinches of sesame seeds and pour ½ cup of the batter into the middle of the pan over the oil and sesame seeds. Tilt pan to evenly coat the bottom with batter. Cook for 1½ minutes on each side. Remove crepe and make 3 more just like it.

 

Assembly Directions:

Set oven to broil. Prepare a large baking sheet with parchment paper.

Place 3 slices of Deli Ham on each crepe keeping the ham slices to one half of the crepe near the edge. Place a slice of cheese on top of the ham slices. Place crepes on the middle rack of the oven. Broil for approximately 1 minute or until cheese is melted but not browned. Remove from the oven and set oven to 300 degrees.

Place two slices of tomatoes on top of each crepe. Sprinkle ¼ teaspoon fresh thyme on top of that and carefully fold the bare portion of each crepe over the filling until you have a crepe that looks like a delicious half-moon. Return to the middle rack in the oven and bake for 2 to 3 minutes or until crepe is completely warmed but not crispy.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  

 

 


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