1Tablespoonbutter for cooking vegetables + more for cooking crepes
10ouncescruciferous crunchor kale, shredded broccoli, shredded brussels sprouts, etc.
2ouncessharp cheddar cheeseI like Unexpected Cheddar from Trader Joe’s
Instructions
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.
Notes
Makes 8-12 crepes, depending on the size of your pan.