Vegetarian Brittany-Style Savory Crêpes

    Back in December 2010, shortly before Christmas, Rita and I attended a book signing at Book People in Austin. Chef Alain Braux was signing his book Living Gluten and Dairy-Free with French Gourmet Food  and serving samples of his legendary Flourless Chocolate Cake.

    At that time Alain gave us permission to publish his recipe for Brittany-Style Savory Crêpes. Since then I have cooked up many, many of those crêpes. The batter holds up very well in the refrigerator so I can have crêpes for several mornings before all of the batter is gone. Initially the filling centered on variations of ham, egg, and cheese but as we move into spring my thoughts turn to lighter versions. This concoction of smothered sweet onions, mushrooms, and calabacitas* in coconut milk sauce passed the taste test with our neighbors Barb and Dona.

*Note: Calabacitas is Spanish for ‘little squash’. It looks like a first cousin to zucchini being shaped slightly different and having a lighter, mottled green color. The seeds are finer and disappear almost entirely when cooked.

    The recipe for the crêpe can be found -> HERE. BTW, I cook these crêpes using coconut oil because  1) it has exceptional browning qualities and 2) coconut oil is very healing to the digestive system.

Savory Vegetable Filling
4 ounces mushrooms, chopped 3/8”
1 medium calabacita or zucchini, chopped 3/8”
1 large sweet onion, thinly sliced
sea salt, pepper, garlic powder
coconut oil for sautéing
1-2 ounces coconut milk (from a can)

    Sauté each of the vegetables separately in coconut oil until lightly browned and season each batch with salt, pepper, and garlic powder. Set aside the mushrooms and squash as they finish. When the onions have caramelized add the mushrooms and squash back into the skillet with the onions. Add the coconut milk, cover with a lid, and place over low heat to ‘smother’ until you are ready to fill and serve the crêpes.
    Extra filling may be stored in the refrigerator as well as extra batter.

Sauteed Onion, Mushroom, and Calabacita

Sauteed Onion, Mushroom, and Calabacita

    I had one of these crêpes for dinner. I took a picture of it for the blog, and then I inadvertently deleted it before saving it to the hard drive . . . . Maybe because I was daydreaming about how it would be possible to add ‘smell-a-vision’ to the picture. It was that good!

Gretchen

Update 2011-03-21: Another Savory Crêpe – yummy as well as beautiful!

Crepe for Dinner!

Crepe for Dinner!

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3 Comments »

  1. This looks tasty. I need to test my crepe mettle.

  2. gfedge said

    Did a quick look and subscribe to your blog. I need to test some of your recipes. A gluten-free version of your spin on Irish Soda bread sounds awesome!

  3. Barb said

    There were very yummy! Thanks, I love being a taste tester.

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