As winter is coming to an end, so is the indoor winter farmers’ market in town. I picked up some lovely fresh greens at the last market for this season on Saturday. Crisp arugula leaves - perfect for a salad! But there was enough to use in another recipe as well. So I decided to add some arugula to my brunch crepes along with goat cheese and tomatoes. It’s mild bitterness worked perfectly with the sweetness of tomatoes and the tartness of the balsamic drizzle. Don’t let the long ingredient list scare you - this is a really simple crepe recipe which can be easily customized per the ingredients you have at hand. This version is especially quick since the filling doesn’t have to be cooked, but if you’re in the mood for more elaborate crepes, try our crepes with caramelized onion and mushroom filling and Bechamel sauce.
Crepes (~4-5 crepes)
½ cup flour (whole wheat or all purpose)
1 egg - beaten
½-¾ cup milk (adjust to get a thin consistency)
1 tsp melted butter (optional)
1 Tbsp chopped spring onions (optional)
½ tsp minced garlic or garlic powder (optional)
Salt to taste
Oil or butter to grease the pan
~2-3 Tbsp soft goat cheese
2 tomatoes -sliced
Freshly cracked pepper
Fresh arugula leaves (~6-7 per crepe)
3 Tbsp balsamic vinegar
1 Tbsp honey
Mix all the crepe ingredients and adjust the amount of milk to get a thin batter consistency such that it can spread and coat the pan as you twirl it.
Heat a nonstick pan over medium heat. Add a little bit of oil/butter to grease the pan. Add ¼-⅓ cup batter in the middle of the pan. Twirl the pan gently for batter to spread. Cover and cook until bottom is slightly browned. Flip the crepe over and cook uncovered until golden brown on the other side. Repeat with the remaining batter.
While the crepes are cooking, make the balsamic reduction by heating the vinegar and honey on medium-high. Let it come to a boil, reduce the heat and let it simmer for another minute before taking off the heat. It will get thicker as it cools. If it is still too thin heat a bit more; if it’s too thick, add some water and reheat to combine.
Spread goat cheese on half of a crepe. Top it with tomato slices, cracked pepper and arugula leaves. Drizzle some balsamic reduction. Fold over the other half of the crepe. Drizzle more balsamic reduction (optional) and serve warm.
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