Corn & Peach Filling
Ingredients:

• 2 ears sweet corn, cut from ears
• 2 peaches, chopped into small pieces
• 2 tomatoes, chopped into small pieces
• 1 small yellow onion, chopped
• 1 t olive oil
• 2 T fresh parsley or other herb(s)
• salt & pepper
• 1 c grated cheddar cheese

Instructions: Stir all ingredients except cheese together and let stand.

Crepes
Ingredients:

• 3 eggs
• 1 c milk
• 3/4 c buckwheat flour
• 1/4 unbleached flour
• 1/4 t salt

Instructions: Preheat oven to 400 degrees. Whisk eggs, add remaining ingredients and whisk quickly until lumps are gone. Cook in oiled crepe or frying pan over medium heat. Takes about 2-3 minutes per side, depending on the size of your pan. Remove and place on warm cookie sheet. Top each with generous scoop of filling, then cover with shredded cheese. Roll. Cook in oven 5 minutes, until cheese is just melted. Makes 6-8 crepes. Enjoy!

Notes: I made a toddler version by making mini crepes (about 2 inches in diameter), then topped with cheese and corn/peach filling for a mini pizza. This would have been improved immensely with some fresh crab meat (the Old Bay in the cheese was such a tease!), but I wasn’t able to bring back crabs since it would be a few days before I got to cook this. Next time!

 Courtesy of: Colleen Levine

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