Bob's Red Mill Secrets of Sourdough

Sourdough Crêpes Rolled with Labneh, Reduced Balsamic and Sautéed Oregon Cherries

By Sophia Malek for Bob’s Red Mill Natural Foods

Yields 6 servings (10–12 crêpes). CLOCK Prep: 20 Minutes | Cook Time: 30 Minutes

Directions Crêpes

Ingredients Crêpes ½ cup Bob’s Red Mill ® Whole Wheat Pastry Flour ¼ cup Bob’s Red Mill ® Buckwheat Flour 1 Tbsp sugar ¾ tsp salt ½ cup milk, plus additional 2 Tbsp if needed 1 cup sourdough starter ½ cup melted butter, divided 3 eggs Cherries 1½ lb cherries, pitted and halved 2 Tbsp butter 1 Tbsp Bob’s Red Mill ® Cane Sugar 1 Tbsp balsamic vinegar Pinch of salt

In a medium-sized bowl, whisk together flours, sugar and salt. Create a well in the middle. In a separate bowl, whisk together milk, sourdough starter, ¼ cup melted butter and eggs. Pour wet mixture into dry ingredients and whisk together until a loose batter forms. Prepare a nonstick or crêpe pan with 1 tablespoon melted butter and place over medium heat. In batches, add ¼ cup crêpe batter and turn pan immediately from side to side to form an even circle. Cook 1–2 minutes per side, or until lightly browned. Add additional butter to pan as needed. Cherries Place all ingredients in a sauté pan and bring to a boil, stirring intermittently. Reduce heat and let simmer for 15 minutes, until the cherries begin to break down and the juices thicken. Remove from heat. To assemble crêpes, either roll or fold crêpes and top with a dollop of labneh or Greek yogurt. Pour a spoonful of cherries on top, along with fresh tarragon.

To Serve 8 oz labneh or Greek yogurt Fresh tarragon