Crepes are a near-perfect food: simple, versatile, and easy to adapt to different dietary restrictions/preferences.  I make mine with a variety of whole grain flours (usually buckwheat and brown rice), and then fill them with a variety of vegetable fillings.  But honestly they’re just as good with simple PB&J.  One of my favorite things about making crepes is that they store so well in the fridge for about 3 days, so I make them on the weekends and can enjoy the perfect quick breakfast or snack through the first half of the week.

For the crepe and fillings recipes, click here.