Everything filling these delicious spelt crepes rely on the wonderful seasonal flavors that summer brings to these vegetables. I am lucky enough to work at a hotel that has gardens from which I can pillage now that I have made nice with the farmers. Squash blossoms were my presents today and I was more than excited to eat them. They are one of my absolutely favorite seasonal finds (and finding them is basically impossible if you don't have some kind of "in" with a farmer). Last year I stuffed, battered and fried squash blossoms but today I was more interested in creating a dish using the flowers just as they come.
Simply seasoned and grilled scallions, zucchini, fresh corn and crispy squash blossoms with poblano-lime cream wrapped inside a soft and incredibly easy-to-make spelt crepe.
Spelt Crepe Batter
makes 7 +/- crepes
1/4 cup melted earth balance vegan butter
1/2 cup unsweetened almond milk
2/3 cup water
1 cup spelt flour
1/2 tsp salt
Combine all of the ingredients in a blender and blend until smooth. Chill in the fridge for at least 20 minutes or while you are making the filling. Once the filling is ready, use a 6-9" non-stick pan to make each crepe.
Heat the pan over medium-high heat. Add 1 tsp of oil, swirl around to coat and pour off any excess oil. Pour a little less than 1/4 cup of batter into the pan (I used an ice cream scoop).
Quickly swirl the batter around to cover the bottom of the saute pan in a thin layer. Cook for 3 minutes or so on each side until cooked through. Pile the crepes on top of each other under a paper towel to keep warm until they are all done.
1 tbl canola oil
1 large poblano pepper
1/2 cup vegan cream cheese
1 tsp lime juice
salt and pepper
Preheat a grill top or broiler to high. Wipe the oil over the poblano and grill until soft and lightly charred. Slice open and remove the seeds and membrane. Chop up the pepper and blend in a food processor or blender with the remaining ingredients until smooth. Chill to set back up and thicken while making the remaining components.
Squash Blossom Filling
2 tbl extra virgin olive oil
1/4 cup small dice red onion
2 white corn cobs, kernels removed
salt and pepper
1 zucchini, shaved into strips
1 bunch scallions, ends trimmed
1/4 cup spelt flour
1 tbl cumin
10 squash blossoms, stems removed
3 tbl canola oil
Heat the oil in a small pot and saute the onions until soft and translucent. Add the corn kernels and continue to cook for 10 minutes more with salt and pepper.
Grill the zucchini and scallions until tender with dark char marks.
Combine the spelt flour and cumin in a small bowl. Season with salt and pepper. Dredge the squash blossoms in the flour and pan fry in a thin layer of canola oil until crispy. Drain on a paper towel and sprinkle with sea salt.