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 three more just like it.
Set oven to broil. Prepare a large baking sheet with parchment paper.
Place three 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 the 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 two to three minutes or until crepe is completely warmed but not crispy.