This recipe starts out as an excerpt from Alton Brown’s book, “I’m Just Here for More Food”.

Alton would probably peel out on his hog if he knew I was making this gluten-free, but it works pretty well with alternate flours, and this version is actually grain-free. It can easily be made dairy-free (as this one is).

CREPES

3/4 C (170 g/6 oz) milk (I used Hemp Milk)
1/2 C (113g/4 oz) water
2 Eggs
1/2 tsp (3g/<1/8 oz) Kosher or sea salt
3 TBSP Butter (I used Miyoko’s cultured vegan butter) + Butter or oil for the pan
1/2 C (38 g/1 -1/3 oz) Cassava Flour
1/2 C (38 g/1 -1/3 oz) Chick Pea Flour
Fresh or Dry Herbs to taste (optional)
A dash of your favorite spices
Cheese to Taste (I used cultured almond cheese from Kite Hill)
Filling (any combination of potatoes, veggies, lentils or beans)

Using Alton’s Blender Method, combine liquids first (butter included), then the dry ingredients. Blend only a short amount of time (although I doubt this matters when using gf flours) and thin with water if needed to create a thin pancake on the pan. I use a large cast iron skillet.

Chop and cook the filling - this photo has a crepe with a red lentil chickpea filling, but any vegetables you have on hand should work.

I coat the pan with a brush to ensure a thin layer of oil. You’ll want to turn on the kitchen fan for this since burning oil can smoke. While cooking, make sure the sides have browned; the crepe should have bubbles indicating that it’s cooked through. You can layer the cheese inside or outside the crepe, and garnish with herbs or spices.

This dish goes well with salads, vegetables or solo. Heat the crepes in a toaster oven or convection oven at 200 F degrees to keep warm while the others finish cooking,

Enjoy :)

One of the deterrents for me in making a salad at home is that it takes too long! All the chopping and rinsing… leave that to the restaurants.

But having a salad with meals (or as a meal) helps aid our digestion, giving us the enzymes to break down other foods. Plus the nutrients and polyphenols in fresh fruits and vegetables help to lower inflammation in the body, even if they are accompanied by meats, breads, and processed foods.

So my solution has been to keep it simple. The salads I make at home usually only have three to five ingredients, and the dressing included in this recipe can usually be made with things we have on hand.

Ingredients

2 handfuls baby spinach or lettuces of choice
1 carrot (sliced)
1/8 Cup sliced tomatoes or dried fruit
3 green olives or avocado (sliced)
2 Tablespoons toasted pumpkin or sesame seeds

Hummus Dressing

2 Tablespoon prepared hummus
Squeeze of half a lemon
1 tsp olive brine
1 tsp olive oil
1 tsp flax or hemp oil

Wisk hummus, lemon juice, olive brine, and oils in a small mixing bowl and set aside to rest. Assemble spinach/lettuce, sliced carrot, tomatoes or dried fruit, olives or avocado and toasted seeds in salad bowl. Toss with 1-2 Tablespoons hummus dressing or dressing of your choice. Enjoy!