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Saturday, September 27, 2008

Avocado Crepes

Seasonal Recipe of the Week
Crepes are "retro chic" and super easy to make. You can fill them with curried vegetables, smoked tofu, grilled chickend or just drizzle them with some melted lime butter and call it a day.

1 cup ripe avocado, mashed smooth
8 eggs
1 cup A.P. flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup milk
3/4 cup water
2 tablespoons finely chopped cilantro, or chives (optional)
2 tablespoons butter

In a medium bowl, combine mashed avocado, eggs, flour, and salt. Slowly stir in the water and milk. Toss in chopped herbs if using. Melt butter a little at a time in crepe pan. Get pan good and hot. Swirl a little batter in pan just to cover bottom and cook till edges start to brown and crisp, then flip over and cook other side. You can make these ahead of time and freeze. Remember, a good hostess is always prepared! This recipe makes 24 7-inch crepes.