I just HAVE to share these photos with you. I forgot how beautiful the flowers around town are in the spring here in Emeryville. The entire perimeter of Pixar Studios is covered in pink roses. There are lemon trees, jasmine blooms, roses, snap dragons, peonies, poppies, you name it.
I of course, always forget to bring my camera with me when I go out for a walk with Sadie. Luckily, my phone takes pretty decent pics.
Here are some photos I took the other day while walking home from the dry cleaners. The colors were absolutely amazing. So bright and fragrant were the flowers, it just warmed my heart and put a big smile on my face. I just love flowers. In the ground and in my vases at home. I try to act tough and say that I don't care to be brought flowers but that's just a lie. I love them! I want them! I need them! Any old occasion will do too. Wednesday, Saturday, Mother's Day, Veteran's Day, pretty much any day, for any reason is just fine by me.





Now on to some food..........
When I was a kid, I used to think crepes were "for lovers only." Don't ask me why, I have no idea. It's just what I thought. I thought that crepes were something you made for your lover in the morning. Coffee, crepes, fresh squeezed OJ all eaten while in a silk negligee with matching robe. Where I got this idea I really couldn't say.
As I got older and went out into the world I realized crepes weren't just for lovers but for anyone who cared enough to eat one. I had no idea they could be savory either. In my mind they were always filled with fresh fruit, a sweet cheese and whipped cream. Maybe a little chocolate sauce drizzled over the top.
My first job out of culinary school we made chocolate crepes. It was there that my love for making crepes began.
I loved to put all the ingredients into the blender, buzz it up and let it chill in the fridge until ready to use.
Carefully, I would coat my pan with non-stick spray and gently ladle some batter into the pan, tilting it ever so slightly, keeping it just hot enough to cook but never letting it get too hot. Quickly, I would flip the crepe over, cook the other side and dump it out onto a piece of wax paper. On to the next and the next and the next.
There are so many things you can do with a crepe. Ham and Swiss, Brie and spinach, peanut butter and jelly, fresh fruit, whipped cream, or my personal fave Nutella and just about anything with it!
A few weeks ago, Tracy and Ian came over for vegan brunch. I love to experiment when they come over. Partly because they eat everything I put out and partly because I just like to experiment.
Usually, I just make plain crepes, ap flour maybe a little sugar if I'm doing a sweet one. This time I decided to step it up and make buckwheat crepes. Half of the crepes were made savory and the other half I added some sugar too so that we could fill them with fruit, chocolate ganache and Soyatoo whipped topping.
I was so overjoyed when everyone went crazy for my crepes! They were so easy and really tasty.
I have a crepe pan. I've used it for many years. I believe it was my mom's before I took it. I ahve since learned to use a small non-stick frying pan or skillet which I find is sometimes easier.


BUCKWHEAT CREPES WITH POTATO MUSHROOM SPINACH FILLING AND TAHINI-DILL SAUCE
makes about 10-15 crepes depending on the size of your pan
Adapted from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero
***the crepe batter has to chill overnight******You will need:
1 1/2 +2 Tablespoons soy milk
1/4 cup water
1/2 cup buckwheat flour
1/4 cup all-purpose flour
1/4 cup chickpea flour
1 Tablespoon arrowroot flour
1/2 tsp salt
non stick cooking spray
softened non hydrogenated margarine
a silicone basting brush
small offset spatula or a butter knife
wax paper
baking sheet lined with foil and lightly sprayed
Filling (can be made the night before as well)
1/2 pound Yukon gold potatoes
2 Tablespoons canola oil
1 small onion, diced finely
1 tsp carraway seeds (optional but really taste good!)
1/4 pound mushrooms, any variety, thinly sliced
1/2 pound spinach, cooked, chopped
salt and pepper to taste
Tahini-dill sauce
1/2 cup tahini
1/2 cup water
1 glove garlic, minced
juice of one lemon
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 tsp paprika, the spicy kind
1/4 tsp salt
1 cup light packed fresh dill
a blender or immersion blender
a sauce pot
First make the crepe batter
combine all the ingredients in a blender, scrape the sides and blend well
pour into an airtight container and chill overnight
when you are ready to make the crepes:
cut a bunch of squares of wax paper to place the crepes on in a stack
(this prevent sticking)
Heat your pan over medium-high heat.
lightly spray the pan and brush with margarine
pour about 1/3 to 1/2 cup of the crepe batter into the pan and tilt in a circular direction until the batter has spread out.
as the batter is setting, hold the pan slightly off the flame so you don't burn the batter
once there are no wet spots and the edges begin to lift, take your spatula or knife and gently run it around the edge
carefully slide under the crepe and flip it over to the other side
*you can set the pan down and use two hands for this*
cook just a few seconds more
lay onto wax paper, continue
Make the filling:
peel and coarsely chop the potatoes
boil them in a pot for about 20-25 minutes, drain set aside
cook spinach, drain, set aside until cooled and chop
in a large skillet heat the oil over med-high heat
add the onion and saute until translucent
add the caraway seeds and mushroom
saute until very tender and most of the liquid has absorbed
add the potatoes and spinach
season with salt and pepper
remove from heat, set aside to assemble the crepes
Heat your oven to 250-300*F.
lightly spray a foil lined baking sheet
place one crepe down on the sheet and spoon about 3-4 Tablespoons of filling just off center of the crepe.
Gently fold over so the seam is on the bottom
continue until all crepes are made
place in the oven (if you have cooked the crepes so that they are a little crisp, brush with margarine or spray, so that they don't dry out)
Make the sauce
if using a blender-place all ingredients in a blender, puree and heat in a saucepan until warm
if using an immersion blender-place all ingredients in a sauce pan, heat and puree
Place crepes on a place and ladle sauce over the top.
serve warm.
*if you want to make sweet crepes - omit the salt, add 2 Tablespoons sugar and some vanilla extract if you like.
enjoy!!!
xoxo