Summer Vegetable Crepes

Make the most of your summer produce by whipping up a batch of these summer vegetable crepes for brunch.

For the Crepes:
1½ cup spelt flour
3 eggs
1 cup plant or dairy milk
1 cup water
1 tablespoon coconut oil
2 handfuls baby kale
Dash of salt and pepper

For the Filling:
1 small yellow squash, chopped
1 small zucchini, chopped
1 tablespoon olive oil
¼ cup chopped onion
1 cup halved cherry tomatoes
2 cloves garlic, minced
¼ teaspoon sage
½ teaspoon oregano
Salt and pepper to taste
1 handful baby kale leaves
⅓ cup shredded mozzarella cheese

View the full recipe at Dietitian Debbie Dishes →