Flax is a flavor that has always appealed to me. I like it both in the ground or seed form. Flax is sown and harvested much like a spring cereal crop and matures at the same time as wheat. Although its place of origin is unknown, it seems likely it it would be southwest Asia. Flax is one of the oldest textile fibers used by humans. Evidence of its use have been found in Switzerland’s prehistoric lake dwellings as well as fine linen fabrics being discovered in ancient Egyptian tombs.
Here in Canada, flax is produced as an oil seed crop. Superior oil quality and higher oil content have long been major features of Canadian flax seed, attributed to Canada’s climate. I remember my father growing flax as a trial crop one year in southern Alberta. The thing that made a lasting memory for me was its pretty azure blue flowers and interesting little seed pods. Thinking about that, it must have been in the late fifties or early sixties.
Today, I’m making some crepe stacks using flax-meal in the crepes. It should give a nice nutty flavor to compliment the chicken-avocado filling.
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- 2 eggs
- 3/4 cup almond milk
- 1/2 cup water
- 3 Tbsp butter, melted
- 1 cup all-purpose OR whole wheat flour
- 1 Tbsp, heaping ground flax seed
- 1/2 tsp EACH salt & garlic powder
- 2 1/2 Tbsp margarine
- 2 1/2 Tbsp flour
- 1/2 cup EACH milk & chicken broth
- 1/2 tsp EACH parsley flakes, dry mustard, garlic powder
- 1/4 tsp EACH paprika, salt & pepper
- 2 cups chicken, cooked & shredded
- 1 cup sweet corn niblets, drained
- 4 large fresh mushrooms, sliced (optional)
- 1 large fresh tomato, diced
- 1/4 medium red onion, thinly sliced
- 2 green onions, sliced
- 2 large avocados, mashed
- 1 1/2 Tbsp sour cream or plain yogurt
- 1/4 tsp EACH garlic powder & salt
- 1/2 tsp lemon juice
- 3 Tbsp onion, minced
- 4 pieces sun-dried tomato, minced
- 60 grams cheddar, mozzarella or parmigana-reggiano, shredded
- whole flax seeds for sprinkling on top (optional)
Ingredients
Flax Crepes
Sauce for Crepes
Crepe Filling
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- In a blender, combine crepe ingredients & blend for 1 minute at high speed. Scrape down sides; whirl for another 15 seconds. Cover & refrigerate for at least 1 hour or longer. Heat a non-stick griddle (or use a crepe pan). Using a 1/4 cup measure, pour batter on griddle using a circular motion to create the right size of crepe needed. Cook about 2- 3 minutes on each side. When cooked, cool on a wire rack until needed. This batter makes about 10 crepes.
- In a saucepan, melt margarine; add flour to make a roux & cook for a few seconds. Slowly add milk/broth combo, stirring to combine well. Add spices & continue cooking for about 5 minutes or so. Set aside
- Mash avocados & add yogurt, spices, lemon juice, onion & sun-dried tomatoes. Set aside. Slice mushrooms & if you prefer, saute for a few minutes otherwise you can leave them raw. Prepare fresh tomatoes, red & green onions. Grate cheese.
- On a work surface, lay out 3 crepes per person (for 2 people). Spread all but 2 crepes with avocado mixture, leaving a 1/2-inch border on each. Place two of the avocado 'spread' crepes on serving plates. Top each with some chicken, corn, mushrooms, tomatoes, onions, 'sauce' & cheese. Lay another avocado 'spread' crepe on top of each plate & repeat with fillings, sauce & cheese. Now, top each stack with an un-spread crepe. Spread any remaining sauce in a small circle in the center. Top with the remaining filling ingredients & sprinkle with last bit of cheese. When you are ready to serve just give them a few minutes in the microwave & your done! Any remaining crepes can be frozen.
Flax can replace fat or eggs in a recipe:
- 3 Tbsp ground flax = 1 Tbsp butter, margarine, shortening or veg oil
- 1 Tbsp ground flax + 3 Tbsp water = 1 egg (combine & allow to sit 1-2 minutes before using)