CREPES!
These crepes use a basic crepe recipe, which is not intimidating at all--just don't forget to swirl your pan around to make a nice thin, round crepe.
FILLING!
For an easy (and healthy!) filling, chop up an apple, a zucchini, half an orange (or yellow) bell pepper, an eighth of an onion and saute it with (just a little!) olive oil and a touch of salt. If you eat dairy, a smoked gruyere pairs really well with this. Add some fresh green onion, marinated olives, and slices of apple to garnish
TOPPING!
To pull everything together, I topped my crepes with a homemade raspberry reduction. This is super easy to do! Put 1/4 cup water, 1/2 cup sugar (I use turbinado sugar), and 6 oz raspberries in a small sauce pot and bring to a simmer--don't forget to stir. Add some lemon juice (about 1/2-3/4 tablespoon) and a dash of balsamic vinegar (I like to use balsamic infused with pomegranate), and simmer until the water is reduced--about 15ish minutes. Then, puree in a food processor and strain out the seeds using a sieve and cheesecloth.
If you leave out the vinegar, this sauce is also really good on things like cheesecake or ice cream!
