One of the rare days we didn't have soup for lunch, it was sunny and warm in the sunshine, but there was a nip in the shade with autumn coming on. This was quick and easy to whip up when I got back from running errands, and made for a great light lunch, with enough flavour and texture but no weight. A big hit with Hubby and Little Bit!
1 1/4 c flour (I used about 3/4 - 1 c of white flour and the rest was home ground barley flour. It is less finely milled, but the texture was great)
1 tsp Rosemary
2 c milk
oil for cooking
For the filling:
Roast pumpkin wedges
Mushrooms, sautéed in butter
Fresh cheese or cream cheese of some kind (I used my homemade Fromage Blanc)
1) Place flour and rosemary in a bowl and add eggs then milk gradually, beating well after each addition, forming a thin batter.
2) Heat a crêpe skillet and oil it using a cloth or paper towel. Pour about 1/2 ladle of crêpe batter in and tilt to spread it evenly over the bottom of the pan. Cook over medium-low heat until the surface becomes matte, then flip using a spatula and cook for a couple more minutes on the other side.
3) Place on a warmed plate with about 1-2 tbsp fromage blanc or other cream cheese down the centre of the crêpe and other ingredients sprinkled over it. Roll and serve.
I really enjoyed this flavour combination. We happened to have left-over roast pumpkin as well as the other bits and pieces so it worked out very nicely. The bacon could be left out for any vegetarians joining in this deliciousness, too. On some of the crêpes, we also added a little of our Carrot Ketchup for a little added flavour. I also, for the sake of science, tried a sweet version, with fromage blanc, pumpkin and date syrup (although honey or molasses would work too), and it was scrumptious. We had this for lunch, but it could easily work for breakfast or dinner too!