Whole Wheat Crepes with Spring Vegetables

Ingredients

Whole Wheat Crepes

makes 8-10 crepes

1/2 cup unsweetened soy or almond milk
2/3 cup water
1/4 cup butter, melted
1 cup whole wheat pastry flour
1/4 teaspoon salt
2 tablespoons water to thin, if needed
Additional melted butter or oil for skillet

Spring Vegetables

Extra virgin olive oil
3 leeks, cleaned and roughly chopped
2 cloves garlic, minced
8 stalks of asparagus, cut into 1 inch pieces
handful of snap peas or 1/2 cup fresh (or frozen) peas
1 box sliced mushrooms
2 generous handfuls of spinach
2 teaspoons thyme, leaves removed from stems
kosher salt and freshly ground pepper

Directions

Whole Wheat Crepes

Place all ingredients in a bowl and whisk until smooth. Refrigerate for 30 minutes. Heat a skillet using medium heat, lightly coat with melted butter to prevent sticking. Pour approximately 1/4 cup of batter onto skillet. Tilt pan in a circular motion to coat surface evenly. Cook crepe for 2-3 minutes until edges are pulling away from pan and cooked side is golden brown. Loosen with spatula and flip to cook other side.

Spring Vegetables

In a large skillet heat olive oil over medium heat. Add in garlic, leeks, mushrooms and asparagus. Sauté for 3-4 minutes until leeks are tender and asparagus begins to turn vibrant green. Add in peas/snap peas, thyme and handfuls of spinach. Continue cooking until spinach is just beginning to wilt. Season to taste with salt and pepper. Add filling to crepes will still warm topped with basil pesto and shaved parmesan.