Recipe: $5.32 | Per Serving: $1.33 | Yield: 4 Servings
Why do crepes seems so difficult to make? Because they’re really not. There are two important things that ensure your crepe-making is simple – 1: Make sure you mix in only some of the liquid at first, until the flour is well combined. 2: Swirl the pan immediately after adding the batter. That’s about it. So simple. And as much as I love Nutella & Banana, Strawberries & Whipped Cream, and Mango & Coconut, I’m a savory girl through and through. Give me kale & cheddar any day. These Kale & Cheddar Crepes are AWESOME.
This is another recipe thrown together with Trader Joe’s in mind. It’s not as fast as the Lemon Feta Couscous, but it’s still pretty simple, and you can definitely manage it on a weeknight. You can also make the crepes ahead of time and stuff them whenever you’re ready to eat them. OR use them as wraps for easy lunches.
Simply combine the batter ingredients and let the batter rest to help eliminate the bubbles (I only do this half the time). Sauté the greens, or whatever other vegetables you’ve got. Get two pans going to speed up the crepe-making process, and then when ready, fill them with greens & cheese! I would say at most, this might take 45 minutes from start to finish if you’ve only got one pan.
This time around I used the Cruciferous Crunch from Trader Joe’s, which is a combination of shredded kale, brussels sprouts, and red cabbage. It was great! I’ve also used just kale, which tasted almost exactly the same. If you can find kale on sale at your regular grocery store, then you can make this even cheaper.
This is the last post I’ll write from California! We’re on our way to the East coast today. We just spent last weekend in San Diego, our old home, and it was awesome. The weather was amazing, the ocean was beautiful, but the traffic was HORRIBLE. It actually made us feel a lot better about our decision to leave the best weather in the country. Baltimore, here we come!
- 3 eggs
- 1 cup whole wheat flour
- ½ tsp salt
- 1 cup milk
- ½ cup water
- 1 Tablespoon butter for cooking vegetables + more for cooking crepes
- 10 ounces cruciferous crunch (or kale, shredded broccoli, shredded brussels sprouts, etc.)
- 2 ounces sharp cheddar cheese (I like Unexpected Cheddar from Trader Joe’s)
- Combine the eggs, flour, salt, and milk, and stir until thoroughly mixed.* Add the water and stir well. (If you add the water at the beginning, there will probably be chunks of flour in the batter.) Let sit 15 minutes to allow the air bubbles to dissipate. (*You can also mix the batter in a blender.)
- In a large saucepan, melt 1 Tablespoon butter and sauté the cruciferous vegetables until soft, about 10 minutes. Remove from pan and set aside.
- Shred cheese and set aside.
- Wipe out the pan and lightly coat with butter. Turn heat to medium-low. Pour a very thin layer of crepe batter into the pan and tilt to cover pan entirely, adding a touch more as necessary. Work as quickly as possible. Cook for 1-2 minutes, until top has sort of a matte finish instead of looking like batter. Flip and cook on other side for another 1-2 minutes.
- Remove crepe from pan and continue cooking crepes until all batter is gone. You should get 8-12 crepes, depending on the size of your pan.
- Meanwhile, fill the finished crepes with the kale mixture and some shredded cheese. Fold up each side. You can keep them warm in the oven (200ºF) while you finish cooking the crepes, or simply return them to the pan (folded) for about 30 seconds to warm them and melt the cheese.
- Serve immediately or refrigerate for later.