By ellie_ on June 19, 2003
Photo by FrVanilla
Photo by FrVanilla
"Simple-to-make crepes makes excellent use of fresh-from-the-garden chives and scallions. Delicious served with yogurt of low-fat sour cream topped with additional chives for a low-cal lunch or with stir-fried shrimp and vegetables for lunch or dinner. Recipe originally printed in Garden Design (May 2003)."
Serving Size: 1 (192 g)
Servings Per Recipe: 4
"I mixed these up by hand. They worked really well and went very nicely with the chef's recommendation of a shrimp stir fry. The recipe didn't make 12 crepes though, more like six or eight at most."
"I blended these in my food processor, rather than my blender. They mix up fast and cook quickly and are so bright tasting with freshly cut chives and green onions from the garden. I was tempted to add more to this recipe, such as basil and finely chopped broccoli, but after tasting them, I realized they are just wonderful the way they are. Thanks Ellie for a very different, tasty recipe!"
"I saw this on a thread and thought I'd try it with 1/2 buckwheat and 1/2 chickpea flour. Only complaint was, I wish the directions for frying the crepes were more detailed, for us crepe-impaired! I tried one with broccoli and scallions and cheese and one with yogurt, scallions and chives. They were pretty good. My batch made 7 (1/3 cup) crepes."
"This recipe is sooo good. I highly recommend it for a light summer supper. The herbs make it so fresh and I love the texture of the sesame seeds. The filling options are endless. I did broccoli, cauliflower and cheddar. I will try them next time with asparagus and swiss. Only thing is this recipe only makes 6 crepes ( I mesured with a 1/3 cup)"
"Wow! I was having margarita's on the porch and this went fantastically! Thanks!"
"Very delicious! A wonderful fresh tasting crepe. The chives and scallions give great color and flavor and the sesame seeds add a nice crunch. Easy to put together and great flavor. Thanks Ellie!"