So what do you do when you have a fridge full of foraged spring greens?
All good ways to disappear a bunch of greens.
But here's a really special recipe to try...
The recipe is about half “weeds” - - purple deadnettle, garlic mustard, chickweed - - blended into a smooth crepe batter.
You can always substitute spinach or other tender green.
Tip - Refrigerate the batter overnight for best results. Makes about 12 crepes.
1 cup all-purpose flour
3/4 cup milk
2 tablespoons olive oil
2 cups wild greens, lightly packed (60 grams)
1/2 teaspoon salt
Put all ingredients into a blender. Process until completely smooth.
Cover and refrigerate the batter overnight. It will become thicker.
When ready to make crepes, thin the batter with a some more milk. It needs to be thin enough to spread nicely on the pan while cooking. With a few practice crepes you will find the right consistency.
Use a small non-stick skillet. Add a bit of oil or butter between each crepe.
Pour about 1/4 cup batter into the hot greased skillet. Immediately tilt the pan in a circular motion to cover the bottom with a film of batter. In a minute or two it will start to crisp around the edges. Now it's ready to flip. Cook for another minute and remove to a plate. It's OK to stack them.
Use whatever you have on hand, saute up with some garlic or onion or both. Add cheese or not. I like a little feta thrown in.
You can't go wrong!
And greens are super nutritious.... the greener the better!