Kale Crepes with Cheddar & Salsa
These vibrant, veggie-fortified crepes are folded around a classic quesadilla-like filling, but feel free to improvise with other mixtures. Cheddar and sautéed mushrooms are also a winning combo.
Ingredients
- ½ cup chopped cooked kale, well-drained
- ¾ cup milk
- ¼ cup water
- 2 large eggs
- 1 teaspoon dried dill
- ½ teaspoon salt
- ½ cup flour
- Vegetable oil
- 2 cups finely grated cheddar
- ½ cup salsa
Instructions
- In a blender or food processor fitted with a chopping blade, combine kale, milk, and water; blend until pureed. Add eggs, dill, and salt; briefly mix until blended. Add flour, and pulse just until mixture is smooth. Cover, and refrigerate the crepe batter for 2 hours or overnight.
- In a 6-inch skillet, add enough oil to lightly coat the bottom; heat over medium heat. Pour ¼ cup of crepe batter into skillet, and quickly spread with the bottom of the measuring cup or a spatula to make a thin 6-inch crepe. Cook about 2 minutes or until the top of the crepe begins to set and dry.
- Flip over with a spatula, and promptly sprinkle the cooked side with ¼ cup of cheddar and a tablespoon of salsa. Cook 1 minute longer. Fold crepe in half over the filling, then in half again to make a triangle. Remove from skillet, and repeat with remaining batter and filling ingredients, adding oil as needed to the skillet. (Alternately, crepes can be made ahead, covered, and kept at room temperature for several hours; stack each between waxed paper so they don’t stick. To serve, fill and fold each crepe, then microwave for 20 to 30 seconds to warm and melt cheese.)
Elaine Khosrova
Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.
Photographer Evi Abeler
Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.
