Stuffed 100-Mile Crepes

Author: Ada VandenBerg

Ingredients:
Crepes:
1 Cup Spelt Flour
1 Cup Milk
2 (or more) Eggs
Pinch of Salt

Filling:
5 Hard Boiled Eggs, chopped
Shredded Cheese, to taste
Optional Dill, Cilantro, Basil, Tomato
Variety of Vegetables, chopped or shredded (such as spinach, lettuce, arugula, swiss chard, mushrooms, broccoli, chives)

Directions:
1. Stir together the ingredients for the crepes; consistency should be thin, like thin yogurt. You may need to add a little milk/water to the batter as you go, since it tends to thicken as it sits. Pour about ¼ cup batter into a lightly greased and hot fry pan and spread the batter evenly. Fry lightly on both sides. Cool.
2. In separate bowl, toss the filling ingredients together
3. Stuff and roll the crepes and serve.

Variations:
Replace the milk with part or all water.
Be creative with the filling, using whatever appeals and is in season.
Moisten the filling with yogurt, sour cream, or mashed black beans.

Notes:
As you can see, this recipe is very versatile.

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