It's a simple thing, really. But almost everyone loves crepes. You can fill them with whatever you like, savoury or sweet, and it's a very pleasing meal.
At four o'clock I realized I didn't know what to make for dinner. So, I thought of crepes. I whipped up this batter, then let it sat while I began to compile the filling. For the uninitiated, crepe batter (especially one with chia seeds in it) needs to sit for a while before using. The filling was a result of a quick scan of the freezer, and some of the lovely tomatoes sitting in a bowl on the counter. Kidney beans, tomato, onion, garlic, corn, peas, carrots and broccoli made a bring and very very tasty filling. By five o'clock, all the crepes were finished, and the filling was cooked and ready to fill. The crepes were interesting, comprised mainly of almond flour, water, and eggs, with some chia seeds (I might grind them next time) and a wee bit of kamut flour. They are thin, with a delicate and yet fluffy texture. I wish I had a gluten-free flour to sub in that would keep the same sturdiness and flexibility. If you know of one yourself that you like to use, please let me know how it goes.
These high protein crepes and their veggie-full filling make a very satisfying, belly filling meal that's nicely colourful, and full of deliciousness. And enjoyable for all ages. The recipes for both the crepes and the filling will follow on the heels of this one.