Some days, I wish that summer would stick around a while longer here in Chicago. I just can’t get enough of all the sun-ripened fruits and vegetables at the farmers market! I’ve been eating my body weight in berries, tomatoes, squash, and more over the last few weeks. These summer vegetable crepes are packed with all of that fleeting summer-y goodness.
It’s been way too long since I last enjoyed crepes. Instead of a sweet berry filled one, which would be my first choice, I wanted to create a savory version. I slightly adapted a spinach crepe recipe from the blog Green Kitchen Stories using spelt flour and baby kale. Then, I filled them with sautéed squash, tomatoes, onion, garlic, and wilted baby kale. Sprinkle with a bit of mozzarella cheese and you have a nutrient-packed, colorful breakfast that is perfect for weekend brunching.Print
Make the most of your summer produce by whipping up a batch of these summer vegetable crepes for brunch.
- For the Crepes:
- 1 1/2 cup spelt flour
- 3 eggs
- 1 cup plant or dairy milk
- 1 cup water
- 1 tablespoon coconut oil
- 2 handfuls baby kale
- Dash of salt and pepper
- For the Filling:
- 1 small yellow squash, chopped
- 1 small zucchini, chopped
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 cup halved cherry tomatoes
- 2 cloves garlic, minced
- 1/4 teaspoon sage
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 handful baby kale leaves
- 1/3 cup shredded mozzarella cheese
- Place all of the crepe ingredients together in a blender or food processor and puree until smooth. Cover and refrigerate for ~30 minutes.
- While the crepes are in the fridge, start on the filling. Add the squash, zucchini, onion, and olive oil to a pan.
- Cook, stirring occasionally until the squash begin to soften and brown and the onion is translucent, about 10-12 minutes.
- Stir in the halved cherry tomatoes, garlic, sage, oregano, salt and pepper. Cook another 5 minutes or until the tomatoes soften and break apart.
- Stir in the baby kale and cook another 2-3 minutes or until it just starts to wilt. Remove from heat and set aside.
- Spray a non-stick skillet with oil and heat over medium-high.
- Pour in 1/4-1/3 cup of batter. Cook for about 1 minute or until lightly browned and firm enough that you can successfully flip the crepe to cook on the reverse side. Repeat until all of the batter is cooked into crepes.
- Divide filling between prepared crepes, sprinkle with cheese and serve warm.
Nutrition information is based on 5 servings.