When my daughter, Candy, was little, she’d ask me what a crepe was. I would tell her a crepe was a pancake that had gone to the Sorbonne. 🙂
This is a really good, simple dish. You can use whole wheat flour (1 and 1/2 cups) 2 eggs, milk, 1/4 tsp salt. The batter should have the consistency of (liquid) whipping cream. Let the batter rest in fridge for at least 2 hrs.
Dice and saute small carrots, zuccini, and celery in coconut oil. Use a little Mrs. Dash for seasoning. Then use coconut oil to sautee and fry the crepes. When each crepe is done, spread cashew butter on it then add veggies. Add salad greens and a sliced tomato for garnish.
