Savory Crepes have been a hit at many a dinner party of mine, and over the years have become a requested family favorite for birthdays and holidays alike. You can make these crepes in any season, substituting sauces and vegetables, but the white wine and dill combine beautifully with asparagus, making this a great Easter dish, when asparagus is just coming into season.

Choose all organic ingredients when available.

Crepes
1 pound asparagus, steamed, if in season
4-6 cups stir-fried or steamed vegetables: cauliflower, red pepper, scallions
1 cup walnut pieces
1 cup grated cheddar cheese
½ cup yogurt
½ cup sour cream
12 large crepes from your favorite crepes batter

Make 12 large crepes. Preheat the oven to 350 degrees F. Prepare the vegetables. Combine the cheese, yogurt, and sour cream in a big bowl. Stir in the vegetables, coating them with the dairy blend. Roll the vegetable/dairy mixture up into the crepes and bake low (350) for about 1/2 hour or until the crepes are slightly crispy. Cover with Dill Sauce (below), or
Prickly Pear Sauce for Your Heart.

Dill Sauce
Low-fat roux
2 tablespoons organic butter
2 tablespoons flour (you can substitute gluten-free quinoa or brown rice flour)
½ cup organic milk
½ cup organic vegetable broth
2 tablespoons dry white wine
1 tablespoon dried dill, more to taste
Salt and pepper to taste

Combine butter and flour in a pan, heating and stirring slowly until the butter has melted. Add the milk and broth a bit at time, stirring while the roux thickens. Once the roux is the consistency of a good sauce, add the wine, then the dill, salt and pepper, to taste.