Enjoy these deliciously simple seasonally fresh crepes
Inspired by our weekly Sunday Farm to Table Cooking Demos at Maya’s Farm –
Join us on Sundays Fall to Spring at Maya’s Farm
Find the freshest most delicious looking local produce of the season feel free to change out the ingredients to your taste or what is available for the season.
Here are some suggested ingredients to fill the crepes with:
Winter Greens (Arugula, Braising Mix, Red Rain)
Radish Variety (Purple Plum, Easter Egg, French Breakfast)
Edible Flowers (for garnish)
Fresh or Dried Herbs
Salt (to taste)
Oil or butter
Chop or slice the radishes and greens
Chop spring garlic and I’itois onions
Sautee in oil or butter the chopped roots and stocks on the greens (rainbow chard as pictured)
Add in chopped spring garlic, I’itoi’s onions and salt to taste.
In another pan, sautee greens. Then add the previously sautéed radish and allium dish.
Ingredients – Makes about 16 small crepes
1 Cup Flour (Hayden Flour is our favorite)
1 Cup Milk
1 Cup Water
1 Tablespoon Butter
Pinch of salt
Gently whisk all the ingredients together until smooth.
Pour mix thinly on to a small heated pan until bubbling on the sides. Flip and cook a few minutes.
Remove from heat. Please sautéed veggies inside, roll, garnish and enjoy!
The Goat Cheese:
Add finely chopped fresh herbs to local goat cheese. Mix together and serve with fresh crepes and edible flowers.
Roll up the crepe with goodie inside – cut into pieces or as a roll – Enjoy!
Special thanks to the lovely and talented Janae for this recipe and doing the cooking demos out at Maya’s Farm on Sundays!