Whole Wheat Herb Crepe with Garlic Cream
I would have to say that crepes are my favorite out the french cuisine…pastries are another story though. As I mentioned in my earlier post Pondicherry has a huge French influence so the entire city is filled with small cafes that serve great espresso, dessert, small salads with breads and different variety of crepes…but mostly sweet. As much as I like the sweet crepe I really feel that savory crepe are equally great and can be made in huge variety of different combination (for stuffing).
In this recipe I have used a combination of grilled tomato and summer squash. Also, I used whole wheat instead of all purpose flour for the crepe and mixed in some dry herbs. In Pondy- fresh herbs are not easily available all the time but if you can get your hands on some fresh herbs, then definitely use it because fresh herbs would really enhance the flavor of this dish.
I also replaced cheese with a nice garlic cream which landed up tasting a little like sour cream but more subtle in taste and airy in texture. It paired very well with the veggies. Crepes are perfect for a light lunch and can totally be paired with any kind of fresh salad to make it more wholesome.
Serving 4 crepes
Cooking time 45 min