The Gourmet Mama

Need something more substantial than a salad, but still light? Then these salad crepes are perfect. They’re simple enough that you can make them in 15 minutes, but still ideal for lunch. The fresh flavors of the vegetables are perfect and the crepe makes it just a little more filling.

Salad in a Crepe

Makes 6-8 crepes

Salad
1 c. crumbled feta cheese
2 c. shredded lettuce
3 tomatoes, chopped
1 tsp. oregano
your choice of dressing

Crepes
1 c. flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Whisk milk, water and eggs together. Add flour and salt and mix. Add butter and whisk until smooth.

Heat a small frying pan over medium heat. Spray with non-stick spray and once hot, pour about 3 Tblsp. of batter onto the pan, then lift and tilt the pan to let the batter run all over the bottom, forming the thin crepe.

Cook until barely set and flip. Cook a few seconds on the other side and flip onto a plate. Fill with salad, drizzle with a tablespoon of dressing if desired and roll. Serve immediately or chill.

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