Crockpot Asparagus Corn Chowder

This is one of those long autumn nights, I know I'm going to have no time to cook so I'll do ahead AND clean out the fridge.


throw all this in a pot
2 ears corn removed from cob or 1 can corn...whichever is cheaper

1 poblano pepper
1/2 onion sauteed in 2 tb butter
1 tomato
we had 3 tiny sweet peppers also so those went in
1/2 tb cumin
 1 tsp sage
1 tsp smoked salt
5 cups water or broth
1 tb cider vinegar
cook on low 8 hours in crockpot or simmer 20 min on stove in a pot
after fully cooked add a 1/2 cup cream or coconut cream (to the pot )before serving

Optional:
this is really flexible so use up your leftovers
you could run this through a stick blender
or add leftover pumpkin pack or bits of pumpkin from the freezer 1/2 cup puree
or 1/2 cup leeks(then skip the onions)
2 handfuls cooked frozen black eye peas or northerns for protein
those 3 tb of leftover salsa in a jar
other  veggies like cauliflower
or sweet potatoes
peas,
green beans
for a porridgey texture add 1/2 cup cornmeal or polenta
basil (if it's still growing)
carrot coins? you get the picture.

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.