Farmer's Market Recipe

In a blender or medium bowl, combine 1 cup flour, 2 eggs, 1 cup milk, 1/4 cup water, 2 tablespoons melted butter, and 1/4 tsp salt. Blend or whisk until smooth and thin. The batter should be the consistency of heavy cream. Let rest 15–30 minutes at room temperature (or refrigerate up to 24 hours).

When ready to cook, give the batter a quick stir or shake to recombine.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1/2 sliced yellow onion and 1/2 sliced red bell pepper; sauté 4–5 minutes until softened.

Add 1 cup sliced mushrooms and continue to cook 4–6 minutes until mushrooms release moisture and begin to brown.

Stir in 2 minced garlic cloves and 1/2 tsp dried oregano; cook 30–45 seconds until fragrant.

Add 1 cup tomatoes (quartered if roma, halved if cherry), 2 cups packed baby spinach, and 1/2 cup chopped marinated artichoke hearts. Cook, stirring, until spinach wilts and tomatoes warm, about 2–3 minutes.

Season the filling with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning as needed. Remove from heat and set aside.

Heat a nonstick 8–10 inch skillet or crepe pan over medium heat. Lightly brush or melt a small amount of butter (about 1/2 tsp) in the pan for the first crepe.

Pour about 1/4 cup batter into the center of the hot pan, immediately lift and tilt/rotate the pan to spread the batter into a thin, even circle. Cook 30–60 seconds until the edges lift and the bottom is lightly golden.

Use a spatula to flip the crepe and cook the second side 15–30 seconds until just set. Transfer crepe to a plate and keep warm; repeat with remaining batter, adding a little butter to the pan as needed. This recipe yields about 6 thin crepes.

To assemble each crepe: place a crepe back in the pan over low heat, spoon about 1/3 to 1/2 cup of the vegetable filling into the center, then top with about 0.5 oz (roughly 1–2 tablespoons) shredded or sliced fresh mozzarella and 1–2 basil leaves (optional). Fold or roll the crepe and warm 1–2 minutes until cheese softens and fills the crepe. Repeat for remaining crepes.

In a small bowl whisk 1 teaspoon lemon juice, 1 tablespoon olive oil, 1/8 tsp salt and 1/8 tsp black pepper to make a simple dressing.

Toss 2 cups mixed salad greens with the dressing just before serving.

Serve each crepe with the side salad. Optionally garnish crepes with additional basil leaves and a light drizzle of olive oil or a squeeze of lemon.