I’m sure you can relate to a similar scenario … You made pancakes for breakfast earlier in the week and now there’s only one left – for two hungry kids. Or tacos were on last night’s menu and there are two tortillas left, but now there’s three mouths to feed. The unplanned leftovers get pushed to the back of the fridge for later, only to ultimately become inedible and end up in the trash.
Finding a way to utilize leftovers can be difficult, especially when there isn’t enough to go around. However, using leftovers as an opportunity for creativity can spark a new family favorite dish!
- Leftover tortillas can transform into breakfast or lunch quesadillas, or can be torn into strips for tortilla soup.
- Pita bread can become the base for an individual breakfast, lunch or a dessert pizza.
- A triple batch of crepes can become two days worth of breakfast and a week’s worth of lunch wraps.
In fact, one of our favorite lunches is a leftover transformation that’s simple, yet packed with nutrition. Since it can be made using any leftover wrap, it’s incredible versatile too!
- Choose from any variety of nut butters: Peanut, cashew, sunflower or almond are excellent choices that are high in protein. Smear one tablespoon onto the crepe or wrap.
- Add fresh whole fruit like bananas, or thinly sliced apples, peaches, or pears on top of the nut butter.
- Then, roll-up and enjoy!
This favorite lunch option is one reason why we intentionally make double or triple batches of wraps like tortillas, pita bread or crepes. It’s no more work, since I’m already cooking, and these standard wraps can pull double duty!
Of all the wraps available, the crepe is our favorite. It’s thinner than a pancake, easier to make than tortillas and tastes great! Plus they’re mostly eggs, so the crepe itself is an excellent source of nutrition! (The crepe in the photo above is made from GF buckwheat flour, which creates a pretty blue-tone color.)
Basic Crepe Recipe
1/2 cup whole wheat flour*
1/2 cup milk*
3 large eggs
2 Tbsp unsalted butter, melted*
1 Tbsp honey
1/4 tsp salt
Combine the above ingredients in a blender until smooth. Allow to sit for 30 minutes while preparing the remainder of the meal. Preheat a griddle to 350 degrees.
Stir the batter and pour 2 tablespoons onto the griddle. Using the back of a spoon, gently spread the batter into a circle approximate 6″ in diameter. Cook until the underside is golden brown, 1-3 minutes. Gently flip with a spatula or your fingers and cook until the second side is golden brown. Repeat with the remaining batter.
Leftover crepes can be folded in half and kept in a sealed container in the fridge for up to one week. Or, leftover crepes can be stacked between sheets of wax paper and frozen in a freezer-safe bag for longer storage.
*Allergy Options: Any flour can be substituted, including gluten-free and grain-free flours. Non-dairy milks can be substituted and coconut oil can be used in place of butter.
Cheers to Stewarding Leftovers!