Green Crepes


  • 2 eggs
  • 1 cup of flour
  • 1/2 cup of spinach puree
  • 1/2 cup of nettle juice
  • Salt

for service

  • Pre-boiled stinging nettle
  • Small amount of goat cheese
  • Basil in a blender with olive oil
  • Fresh thyme and fresh mint
  • Olive oil


Whisk the crepe ingredients together in a bowl to get a more liquid batter than cake batter. You can add nettle juice if it is solid, and a little flour if it is liquid.

Take a ladle in a non-flammable bottomed pan and pour it slowly in the middle of the pan, spread the dough by tilting the pan slightly to the right and left, and cook it by holding it in the pan for a very short time on medium heat.

If you extend the time, the color of the crepes will turn brown. Do not keep each side on fire for more than half a minute. Put the cooked crepes on a plate by folding them in half.

Toss the pre-blanched nettle in a pan with olive oil, just enough to warm it up.

Put the pancakes on a serving plate, put the herbs and cheese pieces in it and drizzle with basil sauce. Serve with a sprinkling of fresh thyme and fresh mint.

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