scape pesto

June is that magical time of year when your garlic bulbs even do pirouettes that spiral into pretty or delicious. The cress or the sorrel should also be booming because the full heat of summer has not yet hit. Your scapes will be best just as they come out of their first spiral. Any longer and you want to dice them for a stir fry or other steam cooked thing. As with all garden produce wash it well and check for insect damage , although garlic is repellent to most insect and is unlikely to be so afflicted.

1/2 chopped to fit your blender/food processor garlic scapes
1/2 cup sorrel(lemony), cress (peppery), spinach or chard (if using spinach or chard add 1 tb lemon juice.
1/2 smoked cheddar or other very sharp cheddar
1/4 cup olive oil
pinch salt
blend until a smooth paste
sequester in jar and cover with a thin layer of olive oil.
eat with bread, crackers,in risotto, with white beans, on apples, etc.

gf crepes with "I'm cheap" blintz filling, savory crepes

1/2 cup gf ap flour or sorghum (or any soft flour really)

2 eggs or egg substitutes whisked

pinch salt

1/4 cup warm water

1/2 cup milk of choice

optional : 1 tsp powdered sugar

Whisk well. Slowly pour 2 tb melted butter or margarine, or coconut oil while continuing to whisk until texture is smooth.

Preheat and oil a skillet or griddle at medium heat.

Pour out 1/3 to 1/4 cup of batter and spread either by rotating the pan or by using the back of a spoon.

Once the small bubbles set on the top of your crepe gently loosen the edges and flip. Allow to cook about 30-45 seconds. Remove to plate. Repeat. Whisk to smooth the batter as needed. If you are planning on preparing multiple batches for storage or freezing please separate them with layers of parchment. Seal in airtight bag once cool to store.

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"I'm cheap" blintz filling

1/2 lb water pack tofu set out or squeeze slowly and gently to drain (do not freeze). Mash the tofu until it almost smooth.

Add a scant pinch salt.

Add 2 tsp sweetener (powdered sugar or honey or 1/4tsp stevia), 2 tb cream or milk of choice and 1 tb vanilla extract (gf if needed). Whip. Use as crepe filling and top with fruit.

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Savory filling: I'm going to be real here. If you are gf sandwich bread is usually expensive and unsatisfying. Crepes are not either. Anything you can put in a warm sandwich can be shoved in a crepe,toasted lightly on both sides and nommed.
My favorite is as follows... 2 thin slices red onion, 1 handful leafy cooking greens(sorrel,spinach, arugula, cress, chard...I don't care) 1/4 crisp apple and 2 slices cheddar, swiss, harvarti, parmesan ,etc..cheese. I eat the rest of the apple as a side with some carrots. Lunchtime crisis averted.