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Homegrown Chef Edward Villarreal's 

Savory Veggie Crepes with Side Salad

Note: Order this Homegrown Chef Box through SA Produce Box at




1/2 head hydroponic bib lettuce

1 heirloom tomato, cut in wedges

1/2 pack brown beech mushrooms

1/2  tablespoon balsamic vinegar

1 tablespoon basil olive oil (sub with regular olive oil)

Salt and pepper to taste




4 large eggs

1 cup water

1 cup milk

2 cup flour

1 teaspoon koscher salt 

1 teaspoon black pepper 

4 tablespoons vegetable oil

1 tablespoon chopped herbs




6 tablespoons melted butter 




1 tablespoon chopped parsley

1 tablespoon chopped chives

1 tablespoon chopped oregano

1 tablespoon chopped thyme  

Set aside in bowl




Leaves of 10 Brussels sprouts 

2 tablespoons butter 

1/4 cup chopped cauliflower florets 

1/4 cup chopped shiitake mushroom

1/4 cup chopped oyster mushrooms 

1 teaspoon chopped shallots

1 teaspoon chopped garlic 

1 tablespoon chopped herbs (see above)

1/4 cup white wine 

3 glasses white wine (for you!!) 

Finish with sprigs of fresh dill  




In a blender, combine all of the ingredients and pulse for 10 seconds. After batter is smooth, pour into bowl and stir in herbs. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.


Heat a small non-stick pan. Add butter to coat. Pour 2 ounces of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.


After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.


For filling, start with 2 tablespoons butter in hot pan. Once butter has melted, add all ingredients to pan except for herbs. After mushrooms have cooked for about 5 minutes, add 1/4 cup of wine. Allow to reduce. After wine has reduced, turn heat off and sprinkle with the herbs and stir gently. Use 2/3 of the filling in the crepes. 




Warm remaining mixture once again. Add 1/2 cup heavy cream. Allow to reduce. Viola sauce! 


Finally, sprinkle shredded manchego cheese over top of filled and folded crepes. Serve with side salad and enjoy! 

Persimmons Loquat Butter

Recipe by Chef Edward Villarreal

as seen on the Southtown Supper Club Episode



4 very ripe persimmons (about 1 1/2 lbs)

3/4 cup granulated sugar

1/4 cup brown sugar

2 tablespoon fresh lemon juice

2 lbs loquats (seeded)

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly-grated nutmeg

1/4 teaspoon kosher salt

1/8 teaspoon ground cloves



Remove stem ends from both loquats and persimmons.


Remove seeds from loquats. Once seeded, set loquats aside.

Cut each persimmon into sixths.

Bring sugar and 2 cups water to a boil in a medium saucepan.

Allow to boil a minute or so, then add the persimmons, loquats and 1 tablespoon lemon juice.

The fruits should be mostly covered with water.

Reduce heat to maintain a gentle simmer. Cook until the fruits are very soft, about 60 to 90 minutes, stirring occasionally.

A fork or knife should effortlessly pierce the persimmons and loquats should be falling apart.

Add water, as needed, to keep the persimmons and loquats mostly submerged.

Set a strainer over a heat safe bowl. Carefully pour the persimmons and loquat cooking liquid into the strainer. Allow to drain 20 to 30 minutes. Transfer the mixture to a food processor with the blade attachment. 

Pulse until no large pieces remain. Set aside.

Transfer the cooking liquid back to the saucepan. 

Cook over medium-high until the mixture has reduced to a syrup and has started to caramelize.

As it thickens it will need to be stirred frequently. Once the mixture starts to brown, remove from the heat. Pour the reduced cooking liquid into the food processor. Process for 15 to 20 seconds, then scrape down the sides and add the remaining lemon juice, cinnamon, nutmeg, salt, and cloves. Purée until very smooth, scraping the sides once or twice.

Taste and adjust with additional sugar or spices as desired. Transfer the persimmons-loquat mixture back into the saucepan. Cook over medium low to medium stirring frequently until the mixture has thickened to your liking, about 10 to 20 minutes. A test dollop on a frozen plate should not seep liquid around the edges.

Transfer to jars or other storage containers and keep refrigerated. Use as desired, and ENJOY!

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