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


Things you will need:
For the crepe
1 cup whole wheat flour
1/2 cup milk
1/2 cup water
2 eggs
1 tsp basil (dry)
1 1/2 tsp parsley (dry)
1 tsp salt
For the stuffing
1 summer squash (cut into long strips- medium thickness)
4 medium size tomatoes (cut into rounds- medium thickness)
olive oil
salt
pepper
For garlic cream
1/2 cup whipping cream
3 cloves garlic
salt
1 tbs chives thinly chopped (optional)
In a blender put all the ingredients for crepe and pulse for a  minute or till all the lumps are gone and the batter turns into a smooth consistency- let it rest till you prepare rest of the things. In a non-stick pan put some oil and cook tomatoes and summer squash in separate batches till they turn brownish on both the sides. You can also throw in the garlic cloves while you are cooking the tomatoes. Once cooked put it in a plate and sprinkle with some salt.
Lightly coat the surface of a round saute pan (8 inch) with butter or oil and on medium high ladle 1/4 of the crepe batter at once, spread it around the pan in circular movements and cook 2 minutes on each side.
For garlic cream, quickly whip the cream with a fork, add in salt, finely chopped garlic and chives. Assemble the crepe and serve with a generous dollop of garlic cream!