Living Local - Living Yoga Recipe: Local cheese crepes + freshy bruschetta

This one is a simple, clean and fresh crowd-pleaser at all of our retreats!  We've based our local crepe recipe on OmShanti's husband's favorite "Finnish pancake" recipe that his Mom taught him to make.  And the bruschetta - well, we've developed this based on inspiration from the beautiful heirloom tomatoes from the Annapoorna Garden.  Once again, we hope you enjoy, are inspired to grow as much of your own and eat local whenever possible.  Eating local is a foundational practice in Yoga Ecology!​

Crepe ingredients:

• 2 cups local milk
• 2 local eggs
• 2 tablespoons melted butter (we make our own from local whipping cream!)
• 1 cup local flour (we mill our own from 'Niwas-grown wheat!)
• 1/2 tsp salt
• For laying in between folded crepes: 2-3 cups grated local cheese (we use Alpine Meadows cheese for retreats) and we always throw in spinach/arugula and some fresh dill from the garden.  You can roast up asparagus as well or fry up some shredded zucchini for an added bonus!

Crepe instructions:

1. Combine and whish crepe ingredients until smooth (everything but the cheese and added greens/veggies).
2. Let the batter rest for at least 30 minutes (or you can let this sit in the fridge overnight).
3. Heat non-stick or lightly greased pan to medium.  At this point also pre-heat the oven to 375 degrees.
4. Pour thin layer of the batter just so it covers the bottom.
5. Once golden brown on one side, flip and cook the other side.
6. Once all your crepes are done, you can assemble them for baking by placing shredded cheese and veggies of choice on half the crepe and folding the other half over.  Bake in oven on a baking sheet or pizza pan until cheese appears to have melted (approximately 8-12 mins).
7. Voila!  Enjoy with "freshy bruschetta" below.

"Freshy 'Niwas Bruschetta Instructions and Ingredients:

• It's all about the tomatoes!  Dice as many tomatoes as your bowl would like (remove the seeds whenever possible).
• Chop up a large handful of fresh basil from your or a friend's garden.
• Chop up a handful of scallions.
• Mince some fresh garlic (we avoid this in some retreats as garlic is considered Rajasic for the mind)
• Toss the ingredients in a big bowl and drizzle oil of your choice with some salt and pepper.  Sometimes we will add in a splash of balsamic vinegar but it is not necessary in order to keep this recipe truly local!
• Spoon as much freshie bruschetta on your crepes as your heart desires!