These crepes are SO good!
Crepes are typically eaten for breakfast in my family. My mom would always make crepes first thing in the morning (and still does when I visit), fill them with jelly or peanut butter, and top them off with a little bit of sprinkled powdered sugar. I’ve always made them this way and I never really explored the amazing ways of making crepes savory rather than sweet… Until now!
This recipe comes from one of my favorite food blogs: “A Couple Cooks”. They probably don’t know this, but I am a huge fan! I love their cooking style (healthy and seasonal) and I’ve cooked many of their recipes. This crepe recipe is definitely worthy of a mention.
I made a few of my own alterations to the original recipe but I highly encourage you to check out A Couple Cooks’ version too. If you like my blog you will really like theirs. Just spreading the love… So go on, impress your friends and your taste buds and make these crepes!
Makes about 8
- 1/4 Cup all purpose flour
- 1/4 Cup whole wheat flour
- 2 Eggs
- 3/4 Cup milk
- Cooking spray
- Stir the flours together in a medium sized bowl.
- Whisk in the 2 eggs and 3/4 cups milk until smooth. The batter should be watery, add more milk if needed.
- Heat a nonstick skillet (medium heat) with cooking spray and using a 1/4 cup measuring cup to spoon the batter into the pan.
- Quickly tilt pan in all directions until the batter is spread out evenly. You have to work fast to get it even. Sometimes using a spoon or even a chopstick to spread the batter helps too.
- Cook until the top gets bubbly, then flip.
- Once cooked, keep the crepes warm by stacking them on a plate with a towel over over them, until ready to assemble.
Note: If you are a fan of Bisquick, use 3/4 cup Bisquick mix and 3/4 cup milk to make a crepe batter.
Now for the good part:
Savory Crepes with Kale and Cheese
Adapted from A Couple Cooks
- Large bunch of fresh kale, about 4 cups, chopped
- ¼ Cup fresh dill (I used some from my garden- fresh is best, dried works well too)
- 1/2 Cup thinly chopped chives
- 2 Tablespoons olive oil
- 1 Teaspoon garlic powder
- Fresh ground pepper
- 4 Ounces shredded mozzarella cheese
- Chop the kale and chives into thin strips.
- Heat 2 tablespoons of olive oil over medium low heat in a medium skillet. Add the kale, chives, garlic powder, and pepper. Saute until just tender, about 2 minutes.
- Chop up the fresh dill and stir it into the now-cooked-kale.
- Assemble the crepes: Place a small handful greens and cheese onto the bottom half of a crepe. Fold the top half of the circle over, then fold the half circle in half again to make ¼ circle (pictured below). Repeat for all crepes.
- Use the same pan you cooked the kale in (add more oil if needed) and cook the crepes a few minutes on each side until the cheese is melted and they’re nice and browned.
- Arrange them on a plate and sprinkle them with a little bit of dill to serve.