When it comes to lunch, the sandwich reins supreme. But sometimes, our midday meal needs to be new and fresh to avoid boredom and bread burnout. Crepes, which are often associated with dessert, can be a great vehicle for bringing savory flavors to any meal of the day. Here they are used at lunchtime, to replace sandwich bread. The recipe will yield more than you think you need, but since everyone knows the first pancake never turns out, it’s nice to have a bit of batter as an insurance policy. This dish tastes great with simple greens, dressed in balsamic vinegar.
Whole Wheat Crepes:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon salt
Three whole eggs
1-1/2 cups milk
2 teaspoons butter, melted
1/2 cup sparkling water
Combine first three ingredients. In a separate bowl, whisk eggs, milk, and butter. Slowly whisk the dry into the wet ingredients. Once the batter is smooth, stir in the sparkling water. Let the batter sit for fifteen minutes.
To make the crepes, use a medium-size nonstick pan, brushed with butter. Ladle just enough batter to cover the bottom of the pan. Rotate the pan until the batter is even, and starting to set. Let the crepes cook on one side until tiny bubbles appear on the surface of the pancake. Using a spoon or small spatula, lift the edges and flip, cooking the second side for fifteen seconds. Slide the crepe onto a plate to cool. Remember, practice makes perfect!
The batter will store for up to five days in the refrigerator.
Filling:
6 ounces brie cheese (rind on) at room temperature
3 tablespoons crème fraiche
Pinch of salt
1 pint fresh raspberries, divided in half
In a standing mixer, or using an electric hand mixer, combine the brie and crème fraiche in a bowl. Beat over medium speed until combined, and spreadable. Season with salt. Add half the raspberries, and mix until combined. Divide the cheese mixture among the crepes, and roll them up, seam side down. At this point you can store the crepes, for up to a day, in the refrigerator. Bake in a 325-degree oven for five to seven minutes, until hot in the center. Sprinkle the remaining raspberries over the top of the crepes.
