Savory Rosemary Crepes

Last night while on a walk, we found a beautiful rosemary bush. I picked a bunch and immediately started thinking of what to make. Being that it was evening and the next meal would be breakfast, I thought Rosemary Savory Crepes! So this morning I made Rosemary Crepes, with kale and onion filling, topped with a red wine reduction and heirloom tomatoes.

The batter was easy, just Trader Joes Gluten Free Pancake mix (I will write a product review on that later), of course adjusted to be veganized and crepe like. Recipe below:

Batter:
1/2 bag of TJ mix
1/4 c. applesauce
1 tbs. oil
1 1/4 cup of non-dairy milk, or water
1-2 Rosemary stems, leaves removed and finely chopped
salt and pepper

Mix ingredients in a medium-sized bowl.


Filling:
bunch of kale chopped
1/2 onion chopped

in a small skillet saute ingredients until onions are golden and kale is soft, set aside.

Reduction:
1/2 c. red wine
1/4 c. balsamic vinegar
1 clove of garlic

simmer until liquids are reduced (this evaporates the alcohol)


Process:
pre-heat a medium sized skillet add olive-oil/ butter/ or spray the pan to avoid sticking. Pour about a 1/2 c. of batter into the pan. lift pan, and angle it to spread the batter around in a circle (this thins out the batter). cook until bubbles surface, flip. remove from skillet,

place face down on a plate, fill with kale and onions, roll crepe.

repeat with the remaining batter, then pour the reduction sauce over the crepes and add fresh tomatoes.


Did you know...
rosemary is said to help with digestion, prevent breast cancer and help with headaches?