Sweet and Savory Crepes

Sometimes the "clean the fridge" creations are some of the best surprises.  I have a business trip this week and needed to find a one-stop way to use up produce.  Since I had both veggies and fruit, I imagined crepes would be a perfect way to use both.  No worries...not together.  This time. 

For this filling I sautéed 2 larger cloves of garlic (yep, sure did) in a drizzle of olive oil with 1/2 a sliced red onion until the onions were soft.  Add spinach and cook until wilted, about 3-4 minutes. 

Do veggies make anyone else happy?

For topping sautee garlic in olive oil over med heat for 2-3 minutes. Add 4 small tomatoes diced, and 1/4 cup chopped fresh basil.  Turn heat to high and cook until excess water evaporates from tomatoes, about 5 minutes. 

Fill 1/4 crepe with spinach filling, fold crepe in quarters.  Top with tomatoes.  Seriously so good and so fresh tasting.  Unless you hate veggies and then all bets are off. 

The best thing about crepes is that they can go sweet or savory.  The below recipe makes about 16 crepes, enough for both dinner in dessert in many houses.

For dessert I mixed about 1/3 cup ricotta, 1/2 tsp lemon zest, and drizzle of honey and mixed well.  I didn't measure but you can increase and decrease any of the ingredients pretty easily to your preferred taste preference.  

Filled crepe with ricotta and fresh raspberries

For raspberry sauce topping add 2 6 oz containers of fresh raspberries to a pan and add 1/4 cup honey.  Turn heat to medium high and cook until raspberries and honey thicken, about 4-5 minutes.  Throw additional 6 oz container into raspberry sauce, mix and remove from heat.  Spoon over crepes.

Mission accomplished, fridge clean and two pretty fantastic eats with produce that would have probably otherwise just been another regular 'ole salad.

Crepes

Ingredients

Crepes:
2 cups all-purpose flour
4 eggs
2 cup milk
1/2 teaspoon salt
6 tsps stick melted butter

Directions
Add all crepe ingredients except butter to a blender and blend until smooth.

Add melted butter and blend again only until incorporated

Strain through fine mesh strainer to remove any lumps and then refrigerate batter for at least an hour
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.