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pois CKEP This basic recipe can be used for sweet or savory fillings. ou Seed Ru MIC ae ORs} er) eu ORT ae Caer MuaTiaT vier) g y y P 00 ww DEL ACR rea TR Meta Ric toe Ley ATL) ham and cheese, or for a sweet treat, combine PUL Aah ALLL Peer ts and chocolate—a classic combination. es Rr CME UT ROO ee ect Ce DUE INGREDIENTS % cup Natural Grocers® Brand Bulk Buckwheat Flour ‘h teaspoon Natural Grocers Brand Bulk Real Salt 1.4 cup organic whole milk (plus extra for thinning batter if needed) 1 Natural Grocers Brand Organic Pasture-Raised Egg 2 tablespoons organic butter or Natural Grocers Brand Plant-Based Butter Stick FILLING INGREDIENTS Savory filing: Natural Grocers Brand Organic Cheese Shreds, sliced ham, organic baby spinach, chopped organic herbs, and sriracha sauce or hot sauce of your choice Sweet filing: organic fruit, organic whipped cream, organic cream cheese, melted chocolate for drizzling INSTRUCTIONS Combine the flour, salt, and half of the milk in a mixing bowl. Whisk well to combine. Whisk in the egg and remaining milk, combine well, and place the batter in the refrigerator for a minimum of 30 minutes, up to overnight. When ready to prepare, melt the butter in a 12-inch skillet over low heat, then pour the melted butter into the batter, whisking well. The batter should be very thin—if it’s too thick, add extra milk alittle at a time until consistency is pourable. Wipe the skillet with a paper towel to remove the excess butter. Increase the temperature of the skillet to medium to medium-high. You may need to lower the temperature as you cook each crépe to prevent the skillet from getting too hot and cooking too quickly. Whisking the batter before each crépe, pour approximately 1/4 cup of batter into the center of the skillet, then lift the skillet and swirl to make a thin 12-inch crépe. Allow to cook until the edges are dry, then, using a thin spatula, gently lift and flip it. Cook for about 1 minute more (you should see some steam rising from the crepe as it cooks). Once cooked, lay on a wire rack to cool while you make the rest of the crépes. Continue making crépes until batter is gone. At this point the crépes can be used immediately or cooled and separated with parchment paper and refrigerated for up to four days, or frozen for up to three months. For savory crépes, fill with grated cheese, sliced ham, baby spinach, and fresh chopped organic herbs or other fillings of choice. Roll or fold in half and place in a warm oven until the cheese is melted. Serve immediately with optional hot sauce. For sweet crépes, fill with your choice of cream cheese, fresh fruit, whipped cream, or melted chocolate drizzled on top just before serving. Natural Grocers® | 35