Spring Greens

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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.

INGREDIENTS

1 cup all-purpose flour 

3/4 cup milk

2 eggs

2 tablespoons olive oil 

2 cups wild greens, lightly packed (60 grams)

1/2 teaspoon salt

DIRECTIONS

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.

Get creative.

Seriously!  

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!