Coconut Crepes with Whipped Cream & Raspberry Chia Jam
Whether you like ’em rolled, folded or stacked high, go for these grain-free crepes that are made without any sweeteners.
Crepes
Blender Crepes with Smoked Salmon & Quick-Pickled Onions
Your blender makes prepping these herbed crepes easy, but you can whisk the batter in a bowl if you prefer – just be sure to mix it well. Look for hot-smoked salmon in the deli section of your supermarket; if you can’t find it, top your crepe with a slice of cold-smoked salmon instead.
Flank Steak Wakame Crepes with Wakame Avocado Purée
Top these crepes with what you have–we love the combination of red cabbage, green onions, cilantro, avocado, toasted sesame seeds and a splash of sriracha!
Russian Crepes: Blini
Rich Russian crepes, known as blini, are traditionally enjoyed the week before Lent begins. Our resident farmer, Mary Brower, shares her clean version and a variety of fillings for this delightful dish.
Mongolian-Style Beef Crepes with Spiced Yogurt
Chinese restaurants popularized the earthy spiced beef stir-fry known as Mongolian beef, but we’ve improved it by wrapping the savory mix in perfect pouches of whole-wheat crepes.
Savory Buckwheat Crepes with Mushrooms, Corn & Fontina Cheese
These simple-to-make buckwheat crepes are stuffed to the brim with vegetables and cheese then baked in a luscious creamy yogurt sauce.