from 1 vote
Basic crepes colored green with stinging nettles. Makes about 8 crepes
Appetizer, Brunch, Pasta
Stinging Nettles, Wood Nettles
a small amount as needed for greasing the pan
Blanch or steam the nettles for 60 seconds or until just wilted, then remove and cool on a towel, squeeze dry and chop coarsely.
Add the nettles and the remaining ingredients to a blender and puree until very smooth. Allow the mixture to rest for 30 minutes before cooking.
Pour ¼ cups of the mixture into very hot, lightly greased 8 inch non-stick pans and cook, swirling the pan around to make thin cakes.
When one side is done and light golden, flip the crepes and cook for literally a second to “kiss” the other side, then transfer to a tray, platter or other surface to cool.
Repeat the process with the remaining batter, stacking the crepes on top of each other when they’re finished.
When all the crepes are cooked, wrap the stack of crepes in cling film to keep them pliable with the residual steam, then refrigerate. From here the crepes can be made ahead of time up to 48 hours.
Copyright: Chef Alan Bergo
Forager | Chef
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