Well now that Spring has sprung, everyone is spending hours at the gym reaching their dream bikini bod goals (myself included). The usual core, leg, cardio workouts seem to be the popular targets but every body part should get a little love don’t you think? Well making crepes will workout your little wrist that could. Yes, not the most common or talked about feature, but a new year for a new year right?
Just imagine the perfect pancake stuffed with all the yummy goodness and blanketed into a burrito perfection. Well that’s what exactly what a crepe is…well sort of. More of a thin liquid batter poured into a hot pan, swirling around to achieve the perfect flat surface to stuff your dream crepe. My version is really light and a not so thin batter due to the mixture of oats and buckwheat flour. The slight heat from the jalapeno peppers and salty setian bacon creates the perfect savory combo for any dish for any time of day!
Ingredients for crepes
1 cup oat flour
1/4 cup buckwheat flour
1/2 tsp baking soda
1/2 cup+3 tbsp non-dairy milk
1 tbsp Earth Balance butter, melted
1/2 cup water
salt to taste
Ingredients for filling:
4-5 pieces Upton’s Natural setian bacon, cooked
1 cup vegan shredded cheese
few sprigs fresh cilantro
tahini sauce, optional
Wash, rinse and remove seeds of the jalapeno. Finely mince and set aside.
In a medium bowl, mix oat and buckwheat flour, salt and baking soda. In a separate large bowl whisk together milk, water and butter. Slowly add dry mixture to the wet mixture. The batter should be fairly thin. Add a few tablespoons of water if the batter is too thick. Add minced jalapenos in last and give a quick toss.
Spray a little cooking oil on a hot frying pan and carefully pour about 3 tbsp of batter in the center. Quickly swirl pan to cover most of the skillet bottom. The edge should have a slight curl during the cooking process. Cook until lightly brown and flip over once.
Keep crepes on the hot pan on very low heat as you fill with your toppings. First add in cheese to help the melting process. Then add cooked seitan bacon and top with a few fresh cilantro pieces. Using a frying spatula, carefully fold over one side of the crepe to the center and then fold the other half to close the crepe. Serve warm with tahini sauce (optional) drizzled on top.