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.
1 cup zucchini (grated)
½ teaspoon ground thyme
½ teaspoon cumin seeds
½ cup corn meal
¾ buckwheat flour
¼ cup brown rice flour
¾ cup water
¾ teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoon sesame seeds
1 package Lightlife Smart Deli Ham Slices
4 deli slices Teleme cheese
2 medium tomatoes (8 slices total)
1 teaspoon fresh thyme leaves (chopped)
Combine the first nine ingredients (zucchini thru salt) in a blender. Blend until smooth. Set aside.
Heat the olive oil in an 8-inch crepe pan over medium heat. When the oil shimmers, add a couple pinches of sesame seeds and pour ½ cup of the batter into the middle of the pan over the oil and sesame seeds. Tilt pan to evenly coat the bottom with batter. Cook for 1½ minutes on each side. Remove crepe and make 3 more just like it.
Set oven to broil. Prepare a large baking sheet with parchment paper.
Place 3 slices of Deli Ham on each crepe keeping the ham slices to one-half of the crepe near the edge. Place a slice of cheese on top of the ham slices. Place crepes on the middle rack of the oven. Broil for approximately 1 minute or until cheese is melted but not browned. Remove from the oven and set oven to 300 degrees.
Place two slices of tomatoes on top of each crepe. Sprinkle ¼ teaspoon fresh thyme on top of that and carefully fold the bare portion of each crepe over the filling until you have a crepe that looks like a delicious half-moon. Return to the middle rack in the oven and bake for 2 to 3 minutes or until crepe is completely warmed but not crispy.