Spring Nettle Crepes

Green nettle crepes with nettle and goat cheese filling served with steamed nettles, toothwort and spring beauty

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5 from 1 vote

Green nettle crepes with a nettle and goat cheese filling served with a side of fresh nettles is spring on a plate.

Prep Time20

Cook Time30

Total Time50

Course: Brunch, Main Course

Cuisine: American, Italian

Keyword: Ramp Leaves, Stinging Nettles, Wood Nettles

Servings: Servings

Calories: 229kcal

Author: Alan Bergo

Equipment

1 8 inch crepe pan
1 baking sheet

Ingredients

Crepes

1 cup milk
1 large egg
3 oz fresh young nettles
2 tablespoons unsalted butter
¼ teaspoon kosher salt
1 cup flour sifted
cooking oil as needed for greasing the pan

Filling

4 oz fresh young nettles
1 oz fresh ramp leaves optional
8 oz soft goat chevre or a combination of ricotta and goat cheese, or ricotta
2 oz parmesan cheese
1 large egg, beaten
A few scrapes of fresh nutmeg to taste
Kosher salt and fresh ground black pepper to taste

Serving

3 tablespoons unsalted butter
¼ cup grated parmesan
6 oz fresh nettles
2 oz fresh wild salad greens* see note optional
3-4 large leaves of fresh mint optional

Instructions

Crepes

Blanch or steam the nettles for 60 seconds or until just wilted, then remove and cool on a towel, squeeze dry and chop coarsely.
Measure out a cup of flour, then sift it and refill the cup, leveling off the top with a straight edge. You'll be surprised how much flour is left over.
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 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.

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.
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.

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 ½ 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.

Serving

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.

Notes

Wild Greens Salad

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.

Nutrition