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Growing up, my mom ofttimes made crepes from scratch. More many times than not, she made the crepes for her cheese blintzes (which, by the way, were utterly amazing!) Regardless of what she made them for, we always ate crepes as a sweet breakfast-y brunch food. It wasn’t until not long back I realized you may likewise eat crepes as a savory lunch or dinner food. I make crepes for a homemade manicotti that is to-die for delicious. But, I just the other day got the idea to use the crepes from my manicotti recipe for something similar to “taco night”, using crepes rather of taco shells. In case you’re not intimate with “taco night”, it’s a family-friendly dinner idea where you put out a bunch of ingredients and let every one fill their own taco shells buffet-style. Kids love it! You may be super originative with the fillings. Although I’m doing more of a Mediterranean theme in this recipe, you may go Mexican with pinto beans, salsa, shredded cheddar cheese and rotisserie chicken or vegetarian with seared tofu and roasted veggies, etc. The possiblenesses are endless… As for the crepes, you may make them a super healthful “whole food” by tweaking the conventional recipe just a bit. Instead of using regular all-purpose flour (which is a highly refined empty calorie carbohydrate) I use white whole wheat flour. The white whole wheat flour has the same nutritional properties of whole wheat flour, but it tastes and bakes more like the conventionally employed (but not-so-healthy) all-purpose flour. I also spike my crepes with ultra healthful omega-3 rich flaxseeds. Packing a powerful nutritional punch, flaxseeds provide a extremely pleasing source of highly anti-inflammatory vegan omega-3 fats and cancer-fighting phytoestrogens in the form of lignans. Flaxseeds are likewise loaded with tummy-filling fiber. But, to wholly gain from the wide spectrum of nutrients (and not just the fiber) contained within the seeds, it’s indispensable the flaxseeds are ground. In addition to the nutritional boost, you’ll love the somewhat nutty flavor the flaxseeds bestow to the savory crepes. Ingredients (Serves 4) 3 free-range organic eggs 1 1/2 cups water 1. Combine the eggs, water, flour, flaxseeds, salt and oil in a feed processor or blender; routine for 30-45 seconds, or until smooth and creamy. Mediterranean Filling Ideas: Sliced green olives To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthful product reviews and more visit Ivy Larson at http://www.HotandHealthyLiving.com
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