We woke up to the sounds of chirping birds in the garden, and the crisp, cool smell of early fall in Seattle. These crepes, a cup of coffee, and the New York Times on the patio with the dogs – what a great and savory way to enjoy a lazy start to another wonderful weekend day in the city.
Make the Filling In a large-ish frying pan, over medium-high heat, saute a clove of garlic in vegetable oil. After it starts to turn aromatic, add half a chopped onion. Saute until the onion becomes translucent. Then add a splash of water, salt and pepper, three leaves of chopped sage, a little pile of chopped thyme, and two cups of yellow summer squash, cut into cubes. Add a little pat over butter and cover with a lid to cook down. The squash should still keep its shape – don’t let it cook down to mush. Just enough to meld the flavors and cook the squash.
Stir in several handfuls of fresh spinach and turn the heat to low.
Make the Crepes This amount makes eight crepes. In a bowl, stir until smooth 1/2 cup all-purpose flour, 1/2 cup milk, 1/4 cup lukewarm water, 2 large eggs, 1/4 stick melted butter and a pinch of salt. You can let this sit and rest in the refrigerator for up to 2 days, if you’d like to make it in advance.
In a 9″ non-stick skillet over medium-high heat, heat up a pat of butter until it starts to turn color, but not smoke. Then ladle enough batter into the pan to cover the bottom with a very thin coating. We like to pick up the frying pan by the handle and rotate it to ooze the batter about. The crepe will cook quickly. It’s ready to flip when the edges start to pull away from the sides of the frying pan, and the middle is set.
Flip the crepe, let it cook for a half minute or so (just until the bottom starts to brown in places), and then put it on a plate and cover with foil or a lid. Keep cooking crepes until the batter’s gone.
To fill the crepes, lay one on a dish and put the filling in the middle. Fold two ends over toward the middle, and then roll the crepe to make a nice little bundle. You can return it to the crepe pan to keep warm as you roll the rest of the crepes. We were so excited to eat these that we didn’t put too much time into taking a truly delightful photo. But we assure you, they were heavenly. Enjoy!
- 1 clove garlic
- 1/2 chopped yellow onion
- salt and pepper
- 3 leaves chopped sage
- a little pile of chopped thyme
- 2 cups yellow summer squash, cut into cubes
- 3 or 4 handfuls fresh spinach
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup lukewarm water
- 2 large eggs
- 1/4 stick melted butter
- a pinch of salt
- Spice-Filled Walnut Zucchini Bread (seattlefoodshed.wordpress.com)
- Plum Crepes with Pecans (lattesandleggings.com)
- cornmeal crepes, buttermilk ricotta and gin-balsamic strawberries (omeletta.me)