
Brunch on the back deck. What could be better?
Savory crepes are generally made with non-wheat flours such as buckwheat. I use a nice blend of buckwheat and rice flours for my crepes; then throw in some zucchini, herbs, and sesame seeds. The filling for the crepes is simple yet elegant: Lightlife Ham Slices, Teleme cheese, sliced tomatoes, and a sprinkling of fresh thyme from my herb garden. Continue reading