Serves: 5 crepes
Ingredients:
2 1/2 cups halved grape tomatoes
2 1/2 cups of shredded broccoli, carrots, and red cabbage (I use Mann's)
2 Tablespoons water to steam
pinch of sea salt
Eggless Omelette Batter:
1/2 cup whole grain wheat flour
1/4 teaspoon baking powder
pinch of cream of tartar
pinch of sea salt
pinch of black pepper
1/8 teaspoon ground parsley
3/4 cup water
fresh parsley to garnish
Directions:
Wash the tomatoes and slice in half. Set aside.
Add the veggie slaw, 2 Tablespoons water, and a 1/8 teaspoon sea salt to a saute pan. Steam over medium heat until tender. Remove from the heat and set aside.
To make the crepe batter, add the flour, baking powder, cream of tartar, sea salt, black pepper, and ground parsley to a bowl. Whisk together to evenly incorporate. Pour in the water and whisk until the batter is smooth.
Heat a non stick crepe pan over medium heat. Pour batter into the pan coating the bottom with a thin layer. Start by pouring the batter on one side of the pan then tilting the pan in a circular motion so that the batter coats the bottom evenly.
Cook the crepe for 1-2 minutes or until the edges of the crepe begin to curl up. Turn over with a spatula and cook the other side.
To serve, place the crepe on a plate, add the tomatoes and veggie slaw to the right side of the crepe. Fold the left side over to meet the right. Sprinkle the top of the crepe with fresh parsley to garnish.
