Spinach & Avocado Stuffed Cornmeal Crepes with Curry-Lime Cream

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cormeal crepes

How is your 2014 so far? Are you finally feeling back to normal after a 3 day hangover from all that sugary champagne? I, surprisingly, did not drink that much on New Years this year and woke up feeling recharged and ready to start a fresh new year. My college self would be so bummed at how ‘lame’ I’ve already become at 24 but sometimes a girl just wants to snuggle inside with her dog and boyfriend to watch the ball drop with Carson Daly. Oh wait, or are you a Ryan Seacrest kind-of-person? If so, I feel so so so very sorry for you.

cormeal crepes

Just like every American this time a year, I’m taking another stab at eating health[ier]. I’d like to think we don’t eat terrible around here (no heart-clogging meat, minimal processed foods, no sugary drinks) but there is always room for improvement. I’m particularly bad about incorporating fresh vegetables into our diets this time a year – a salad feels very unappetizing (and usually pretty unnatural when its 10 degrees out and the produce was shipped in from 5 states over) so most of our vegetable intake is in the form of stews and soups and curries. And because of that, I can’t help but notice that our leafy green in-take has slowed down to a minimum. So alas, I decided to start the year off with a recipe that could highlight raw vegetables in another form other than smoothies and juice cleanses (since, you know, sometimes it’s so cold outside and the thoughts of downing a ice cold smoothie is about as appetizing as eating yellow snow).

If possible, choose cornmeal that is whole and not degermed to gain as much nutrition of it as possible. Whole cornmeal is chocked full of amino acids, vitamins (b-6, K), minerals (potassium, zinc, copper), and have been linked to benefiting your colon.

These crepes can be stuffed with whatever you are feeling but I highly recommend trying out this savory version and picking a few favorite vegetables to chop up for the insides. I choose spinach because of it’s well known benefits of having a high ratio of nutrients to calories (we are talking vitamin A, K, D, and E as well as omega 3 fatty acids and anti-inflammatory antioxidants).

I’ve also been on a curry kick lately but feel free to use whatever sauce you are feeling – perhaps a cilantro sirarcha sauce? Or even a peanut lime sauce for a protein boost?

Spinach & Avocado Stuffed Cornmeal Crepes with Curry Lime Cream recipe below:

cormeal crepes

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Spinach & Avocado Stuffed Cornmeal Crepes with Curry-Lime Cream
Course: Breakfast
Cuisine: Vegetarian
Author: Shelly Westerhausen
Ingredients
  • 1 large egg , lightly beaten
  • 1/2 cup milk (I used coconut but cow's milk or any type of non-dairy would work just fine)
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 2 Tbsp . sugar (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • ghee (or butter or oil), to coat the frying pan
  • 1 cup of spinach
  • 1 avocado , diced
  • chili flakes , to garnish (use more or less depending on how spicy you like it)
For the Curry-Lime Cream:
  • 1 cup greek yogurt (I used 2%)
  • juice from 1/2 small lime
  • 2 teaspoons curry powder
  • salt
Instructions
  1. Whisk together the egg, milk, cornmeal, flour, sugar, vanilla extract, and salt. Transfer to the fridge and let chill for at least 30 minutes.
  2. Whisk together the yogurt, lime, curry powder, and a little salt. Stick in the fridge until ready to use.
  3. Heat a non-stick skillet with ghee or oil over medium heat. Add just enough batter so that you can coat the pan with a thin layer.
  4. Cook until the sides begin to brown and the middle starts to bubble (just about 2 to 4 minutes, depending on how hot your skillet it).
  5. Flip and cook for another 2 minutes or so.
  6. Remove from heat and transfer to clean plate (cover with a dish towel to keep warm). Repeat with the rest of the batter.
  7. Fill crepes with the spinach, avocado, and a few red pepper flakes (if you like your food hot). Top with the curry sauce and enjoy!

cormeal crepes

 

 

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14 Comments

  • Shelley
    January 5, 2014

    These look incredible! I might do a turmeric curry cream for even more vitamins! πŸ™‚

  • Gabby @ the veggie nook
    January 5, 2014

    This is gorgeous! The colours are stunning and I love the curry cream πŸ™‚

  • Sarah | The Sugar Hit
    January 5, 2014

    This looks totally gorgeous – perfect for me, coz it’s the middle of summer! But perfect any time of year. PS, I love that plate!

    • Shellywest
      Sarah | The Sugar Hit
      January 13, 2014

      You lucky duck you! I haven’t seen the sunshine in 2 weeks over here… (Oh and the plate is from West Elm. I have a serious obsession with everything in that store)

  • maria | pink patisserie
    January 6, 2014

    I completely agree with you about the salad thing… Pretty hard to do in the winter. This is a gorgeous way to remedy that, and that cream? Mouthwatering..

  • Erika
    January 6, 2014

    I Love this! Cornmeal crepes sound incredible. And that cream..

    • Shellywest
      Erika
      January 13, 2014

      The cream definitely makes the crepes! So simple yet so flavorful!

  • Kris
    January 6, 2014

    You are just amazing! You had me sucked in from the very title. I cannot wait to make these. And the photos, gorgeous as usual! Come to Toronto so that we can have a potluck! πŸ™‚

    • Shellywest
      Kris
      January 13, 2014

      Yes, please! I’m hopefully heading to Montreal this spring but don’t know my Canadian geography enough to have any idea if Toronto is on the way. We’re just gonna have to have a virtual potluck. πŸ™‚

  • Grace
    January 7, 2014

    Dang! I need that cream in my life! The crepes with cornmeal are genius – and your pictures.. so drool worthy!

  • Katie @ 24 Carrot Life
    January 7, 2014

    I’ve been on a cornmeal kick lately- sweet cornbread pancakes, savory cornbread pancakes, polenta, etc. These are definitely going to have to be made soon!

    • Shellywest
      Katie @ 24 Carrot Life
      January 13, 2014

      I feel that! I could eat polenta everyday of my life..

  • Natalie Tamara
    January 15, 2014

    Oh my word, these look dreamy! I love the idea of using coconut milk in the cornmeal crepes – does the flavour come through in them?

  • Haley - egginon
    January 15, 2014

    These look awesome! I have some cornmeal I’ve been meaning to use – I have to try this

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