Healthy Crepes!

CHICOPEE, Mass. (Mass Appeal) - If you're looking for a new twist on a sandwich, skip the bread and make a crepe instead! They're not only versatile and convenient but you can also make them ahead of time! Joining us to share two delicious recipes with us is writer, cook and photographer Nikki Gardner.

Healthy Savory Crepes with Creamed Spinach
Serves 6 (makes about one dozen crepes)

Ingredients:
1 cup white spelt flour
1 cup all-purpose flour
1/8 teaspoon sea salt
3 tablespoons melted vegan or dairy butter
1 1/2 cups plain soy (hazelnut, almond, or dairy) milk
3/4 cup water
Hazelnut creamed spinach (see below)

Directions:

Place all the ingredients in a blender or food processor and blend until smooth, stopping to scrape down the sides if necessary, then blending again. Cover and refrigerate for at least 30 minutes, although it's better if it rests 2 hours or overnight. The batter should be thin enough to coat the pan quickly and evenly. If it's too thick, stir in a little water or milk until it reaches the right consistency.

Heat a crepe pan (a 7 to 10-inch skillet with sloping sides) over medium-high heat. Use a pastry brush to coat it with a little oil or butter as soon as the oil sizzles in the pan, it's ready. Turn the heat down to medium, pour in 1/4 cup of batter and slowly swirl it around until the batter coats the bottom of the pan. Cook until golden on the bottom, about 1 minute.

Slide a spatula or a knife under an edge to loosen the crepe, grab it with your fingers or with a spatula and flip it over. The second side needs to cook just until it's set, about 30 seconds.

Put the finished crepe on a dinner plate, then continue making the rest until the batter is gone (no need to add more oil to the pan as long as it stays hot). Stack the finished crepes on top of each other until you're ready to serve them. They'll stay warm without sticking together.

Fold each crepe in half, then fold over again into quarters. Spoon the hazelnut creamed spinach on top or spoon spinach inside and wrap and garnish with chopped toasted hazelnuts.

To store leftover crepes, tightly cover the cooled crepes with plastic wrap and refrigerate up to several days or freeze in an airtight container up to 3 months. To reheat filled crepes, sauté them in a bit of oil or butter in a crepe pan or cover them in foil or parchment paper in a 325F oven until warm.

Hazelnut Creamed Spinach

Ingredients:
Sea salt
2 pounds (about 12 cups) baby spinach, washed and stems removed
1 ½ cups hazelnut or almond milk
2 garlic cloves, minced
2 tablespoons olive oil
Pinch freshly ground nutmeg
Freshly ground pepper
4 tablespoons chopped hazelnuts, toasted

Directions:
Steam spinach with a few tablespoons of water until just wilted. Squeeze out excess water and coarsely chop.

Place hazelnut milk and garlic in a small saucepan and bring to a boil. Simmer, stirring frequently, until reduced by half.

Heat olive oil over medium heat in sauté pan and add garlic. Cook until garlic is translucent. Add spinach and cook until most of liquid has evaporated.

Add reduced soy-milk to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg and sea salt to taste. Garnish with chopped hazelnuts.

Sweet Chocolate Crepes with Sautéed Bananas with Hazelnuts

Ingredients:
1 cup white spelt flour
1 cup all-purpose flour
1/8 teaspoon sea salt
2 tablespoons natural cane sugar (omit for savory crêpes)
3 tablespoons melted vegan or dairy butter
1 1/2 cups plain soy (hazelnut, almond, or dairy) milk
3/4 cup water
1/3 cup cocoa powder and use the sugar in the crepe batter
Sautéed Bananas with Hazelnuts

Sautéed Bananas with Hazelnuts

Ingredients:
2 tablespoons vegan or dairy butter
3 bananas, peeled and halved lengthwise
1 pinch nutmeg
1 tablespoon (plus more for serving) pure maple syrup
3 tablespoons orange juice
3 tablespoons chopped hazelnuts, lightly toasted

Directions:
Melt the butter over medium heat in a large skillet. Add the bananas, and sprinkle them with nutmeg. Drizzle the maple syrup.

Cook the bananas for about 5 minutes, turning them a few times as they cook.

Pour the orange juice over the bananas, and allow it to bubble and thicken for 1 minute. Remove the skillet from the heat. On the lower third of the chocolate crepe, place 1 banana half with a little sauce on top. Lift the bottom edge and roll the crepe up.

Top with some toasted hazelnuts and a thin drizzle of maple syrup.Add reduced soy-milk to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg and sea salt to taste. Garnish with chopped hazelnuts.