Serves 4 to 6
What Do We Need?
1 cup whole wheat flour
2 large eggs
1 cup whole milk
1/2 cup water
1 teaspoon salt
3 tablespoons butter, melted
Plus additional butter for pan
4 apricots, rough chopped, pits removed (or other stone fruit)
15 lemon verbena leaves, chopped
2 tablespoons sugar
1/2 cup almond butter (optional)
How Do We Make It?
In a blender, combine flour, eggs, milk, water, salt, and butter and mix for 10-20 seconds until smooth. Pour mixture into a measuring cup, cover with plastic wrap and let rest in the refrigerator for at least 1 hour.
Put chopped apricots, lemon verbena and the sugar in a small sauce pan over low heat. Cook for 20-30 minutes, stirring occasionally to prevent burning.
Heat a small, non-stick pan. Add butter to coat. Pour 3 tablespoons of the crepe batter into the center of the pan and swirl quickly to spread evenly. Cook for 30 seconds,then flip and cook for 10 seconds on the other side. Transfer to a plate or cutting board to cool. Continue until all batter is used.
To plate, place crepe on a plate and fill with a spoonful of apricot filling. Add almond butter if desired. Enjoy as dessert or afternoon snack.