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Prep
Difficulty
Medium
Time
Estimate
30 mins
Prepare the crepe batter first. Prepare the salad ingredients and dressing, but wait until the last minute to toss it altogether. Start making the crepes. Cut the avocado. Scramble the eggs. Warm the crepes briefly if they have cooled. Spread on the dijon and fill each crepe with goodness. Toss the salad and serve.
There is something slightly intimidating about making crepes, but the batter is simple and the rest is just a bit of technique. I always plan to make a few ‘mistake’ crepes to enjoy as a snack (chef’s treat!) to make sure I have added enough salt or butter to the batter. If they are sticking to the pan, try a non-stick pan or add more butter before you pour in the batter. The recipe serves only two or just one hungry dude, so use this as a starting ratio to double, triple or increase as needed.
Balsamic drizzled on strawberries is a heavenly gourmet treat especially on top spinach, tossed with asparagus and creamy goat cheese. Sweeten the balsamic dressing as much as you like to your personal taste. Because the asparagus is left raw, select the thinnest you can find. If you can only find thick asparagus or prefer it cooked through, steam it until tender.
Crepes are highlighted with a simple combination of goodness tucked inside. Practically a meal in itself for any time of the day. Skip the cheese and use milk or water in the crepes to make these dairy-free. Crepes are also easy enough to make gluten-free with your favorite flour mix.
