8ozsoft goat chevreor a combination of ricotta and goat cheese, or ricotta
1large egg, beaten
A few scrapes of fresh nutmegto taste
Kosher salt and fresh ground black pepperto taste
2ozfresh wild salad greens* see note optional
3-4large leaves of fresh mint optional
Make the filling
Steam or blanch the nettles and ramp leaves if using for 2 minutes, then remove, cool naturally spread out on a tray, squeeze dry, and chop medium-fine.
Mix the cooled nettles with the remaining filling ingredients, but only HALF of the beaten egg (you can double the recipe and use a whole one) seasoning with salt, pepper, and nutmeg to taste. From here the filling can be made ahead of time up to 48 hours.
Filling the crepes
Lay each crepe out browned side-down, spread with a scant ¼ cup of the filling nearly to the edge, then fold in half and gently fold in half again. If you got a little happy with the filling and the crack at the bottom it’s ok, you’re not prepping for restaurant service here.
Lay the crepes out on a cookie sheet lined with lightly greased parchment, sprinkle with parmesan, dot each with 1/2 tablespoon butter and bake at 375 F for 15 minutes or until the crepes are hot throughout and gently puffed.
Fresh nettle garnish
Meanwhile, steam the fresh nettles for 5 minutes or until tender. If your nettles are older, chop them a bit beforehand.
Arrange a nettle crepe on the middle of a preheated dinner plate, top with a small serving of the steamed nettles that you’ve blotted dry on a towel so as not to make the plate watery, sprinkle the nettles with a pinch of salt.
Toss the fresh greens with extra virgin olive oil, lemon juice, and a pinch of salt and pepper to taste, along with the wild mint, if using.
Sauteed mushrooms make a nice addition if you have some.
Wild Salad Greens
I used a combination of toothwort, spring beauty and watercress, trout lily, if you’re not sensitive to it, would also be a good addition. If you don’t have access to these, a little fresh arugula would be fine, or just skip them.