If you made a big batch of crepes, as I just did (simple and delicious crepes), and are wondering what to do with the remaining two specimens, here’s an idea: Go savory!
I chose kale because I had kale, but by all means use any dark green such as spinach, swiss chard, savoy cabbage… Or go down the breakfast burrito route and have a scrambled egg and cheese filling. Anything will be delicious.
You can of course make a big batch of these. But it should be noted that I made exactly two and I used a monster sized bunch of Kale just for the two!
butter, milk and a little flour for bechamel
Washed and chopped Kale or other dark greens
squeeze of lemon
Fresh or dried rosemary
Flavorful cheese such as mature cheddar, parmesan, gruyere, etc
salt and pepper to taste
1. To flavor the milk, simply heat up some milk (don’t bring it to boil) and toss in some rosemary. As I was making only a small portion of sauce, I used just about a 1/2 teaspoon.
2. Turn off the heat and let the milk steep while you tackle the kale.
3. Steam the kale slightly, squeeze out the water and then lightly sautee with a little butter and a chopped garlic clove. Add a squeeze of lemon. Don’t overcook! Tender, not mushy, always.
4. Prepare the bechamel sauce by melting some butter and adding a little flour for a roux. Whisk and let cook to take out the taste of the flour. The consistency should be like wet sand.
5. Strain the rosemary milk with a sieve right into the roux and whisk. Add salt and pepper to taste. It should be pretty yummy as it is, but I added half the cheese straight into sauce. My cheese choice was the Trader Joes cheddar and gruyere mix.
6. Assembly time!
7. Fill the crepes with the sauteed kale (I filled them pretty fat), roll them up and pour the rosemary bechamel sauce over them. Sprinkle with the remaining shredded cheese. I baked these just to warm them up at 375 for 10 or 15 minutes and then put the broiler on low just to brown the cheese.