Always looking for a way to wedge greens and herbs into my family’s food, I rejiggered traditional crepe batter by adding chard, chives, parsley, cilantro, and basil to the mix. The resulting gorgeously green, lacy-edged crepes are so easy to make and so yummy that you’ll hardly realize how healthy—not to mention versatile—they are. For a breakfast-on-the-go, we fill them with whatever raw veggies we can get our hands on, but they’re also great paired with Meaty Maitake Mushroom Filling or Jerk-Rubbed Salmon.
Makes 9 or 10 (6-inch) crepes
Combine all of the ingredients in a blender and blend until smooth.
Heat a crepe pan or nonstick 9-inch skillet over medium-high heat. Using a pastry brush, generously brush the pan with coconut oil. Working quickly and using ¼ to ⅓ cup batter at a time, pour the batter into the pan and swirl until it no longer spreads in the pan. Cook until tiny bubbles begin to appear in the center of the crepe, 1 to 2 minutes.
Using a silicone spatula, gently flip the crepe, being careful not to tear it (it’s a little fragile). Cook for about 40 seconds, then slide it onto a plate. Repeat with the remaining batter, adding coconut oil as needed. As the crepes cool, transfer them to a second plate and separate the crepes with parchment paper. Serve with the filling of your choice.
Tip Chew your food! Although it may seem obvious, I wish someone had shared this advice with me when I was a kid trying to keep up with my brothers at the dinner table. Properly chewing food has been linked to improved digestion and is essential for absorbing the maximum amount of nutrients.