Turmeric, Cardamom, and Lemon Crepes

I LOVE crepes! Who doesn't, really? I typically go for the nutella crepes myself, but you can basically do anything with a crepe. Sweet - with chocolate, yogurt, fruit, syrup, sprinkles, ice cream... or savoury - fried eggs and mushrooms, cheese, peppers and spinach... the possibilities are endless!

I woke up this morning with a twinge of panic, as I hadn't anything in the fridge that would be suitable for my 9 year old's lunch. And, truth be told, I'm out of ideas and inspiration for school lunches. It's nearly June and I want to be done with that. But I digress. So there I was in the kitchen, with some baking supplies, a spice cupboard, and 20 minutes to get my kid out the door.

Side note: I've been hearing a lot about turmeric in the last little while, and how good it is for you! If you haven't used this spice before, it is a bright orange spice that brightens up any dish, and is a major ingredient in curry. It is said to have a lot of benefits, including helping with inflammation. We use it in some of our meals at Supper Studio, but I thought I'd try something different with it this morning!


YOU GUYS. You need to try this! If you can get past the idea of eating a crepe that is orange in colour, you will not regret this. I used white flour, because that's all I had, but whole wheat, or even buckwheat flour would be amazing, fresh eggs, turmeric, cardamom, a bit of ginger, lemon zest, and milk. Whisked it up so that no lumps remained, and voila! It took me less than 20 minutes to have three crepes rolled up, covered in strawberries and yogurt, and maple syrup drizzed on top, packed up and in a lunch kit. And the best part? When he got home, he said (and I quote), "Mom, those crepes were to die for!". TO DIE FOR! Ah, there's nothing better than a compliment about a school lunch from your child. Especially at the end of the school year! 

Turmeric, Cardamom, and Lemon Crepes

  • 1 cup flour
  • 1 egg (or chia seed egg)
  • 1 cup milk 
  • 1 tsp turmeric powder
  • 1/4 tsp ginger
  • 1 tsp cardamom
  • zest of one lemon
  • pinch of salt

Combine the egg and milk and mix until frothy. In separate bowl, combine the rest of the ingredients. Pour the egg mixture into the flour mixture and whisk until there are no more lumps.

Heat a frying pan and add 1 tsp of coconut oil. When the pan is hot, spoon in your batter and move the pan around to get a nice thin layer. Flip the crepe when it starts to bubble and cook for another minute until other side is cooked. 

Repeat with the rest of the batter. Makes about 6 large crepes. Fill or top with desired toppings and enjoy!

Lori Nikkel