I am sitting in the most relaxing airport lounge in existence (I, at least, have not encountered any airport waiting area that exceeds this standard). Let me fill you in on the details. I’m outside in a beautiful garden. It’s a perfect 86 degrees and there is a slight breeze that just lightly moves my hair and tickles my nose. There are birds chirping, and even after returning to my gate in the enclosed terminal there are little mina birds waddling around, chit chatting it up. It smells wonderful, even in the middle of an international airport, the Hawaiian air and plumeria blossoms fill the air, immediately reassuring me that I am home! The fresh, clean air is so rejuvenating and engulfing it in deep breaths soothes the senses and calms the mind. It’s good to be home.

I wanted to get in one last seasonal, vibrant summer dish before my trip. I spent a fair amount of time pondering what I should cook and in all honesty, I was lacking inspiration. And then I realized I haven’t done enough with corn this season, so crepes it was. Corn doesn’t need much help in the delicious department. Boil it, grill it, eat it raw, throw it in a salad or a summer salsa, and its natural sugars and crisp juicy flavors leave you wanting more. Who can stop at just one cob at a summer bbq? Really?

Crepes are fun and easy to make. Using fresh corn in the batter adds a natural sweetness to the crepes that pairs wonderfully with sweet and savory fillings. They also keep surprisingly well, you can stack them up and cover them with a little plastic wrap and pull them out when company arrives or it’s time for dinner.

I’ve been struggling toying with the identity of grateful grazing a little bit lately. I naturally navigated towards mostly vegan dishes, partially because that was the basis of my culinary training and partially because I want people to see that it is easier than they might imagine to eat a plant based, whole foods diet. However, as I’ve been concocting recipes and dreaming up what to share with you all next, I’m coming to acknowledge that I too enjoy butter, I love cheese, and I also cook fish and meat from time to time. All of these things are healthy in moderation. When you are able to make your own choices regarding the quality of the ingredients you are purchasing and putting in your body they are no doubt a healthy addition to the diet.

So, in general my recipes will continue to focus on plant based meals with the addition of occasional posts with dairy, meat and fish as the inspiration and cravings come. When it comes to your health, it is worth the cost of high quality meats, produce and dairy. Think of it as preventive health insurance. I hope to be able to provide you with more tips and information on how and where to buy certain items and how these choices can potentially affect your health and overall well being.

Sweet Corn & Jalapeño Crepes
makes 10-12 crepes
Batter
1 ear of organic corn, cut off the cob
1 c organic milk (or nut milk of your choice)
2 organic eggs
1 c whole wheat flour
1 jalapeño, seeded and finely chopped
up to ¼ c water (after you make your first crepe if the batter is a little to think and the crepe is to“pancake”like, add a little water to thin it out.
Fillings
Savory: grilled corn, jalapeños cilantro, lime, avocado, cotija cheese (or any salty mexican cheese – feta will suffice if need be)
Sweet: maple butter (3 T soften butter mixed with 1 T Maple syrup)
Directions
Place corn, milk, eggs and flour in a blender and blend until smooth. If there are still some whole corn kernels that is fine, but too many will prevent the batter from evenly spreading in the pan. Set batter aside, whisk in jalapeños and allow the batter to rest while you prepare the fillings. Note: don't add the water at this stage, you may not need it at all.
Grill corn and cut off the cob. If you live in a little apartment like me you can do this directly over your kitchen burner. Clean and chop cilantro. Slice limes and avocado.
Heat an 8" nonstick pan to medium-high heat. Place a little butter or oil in the pan and swirl it around to just lightly coat the bottom of the pan. Add a scant ladle (a little less than 1/4 c) to the pan and immediately swirl the pan around to spread the batter evenly on the bottom of the pan. Allow each crepe to cook for about 1 minute or until the edges begin to brown. Flip crepe and cook for 30 more seconds. Remove and place on a plate or platter. After your first crepe, if the batter seems too thick, add water, one tablespoon at a time until it is a desired consistency. Cook the remaining batter and top with desired toppings. Place a damp towel or plastic wrap over the crepes if you are not going to serve them immediately.
Note: If this seems a little scary to you, take a look at this great video that demonstrates how simple it truly is to make wonderful, fresh crepes.