½ cup chopped, cooked kale, well-drained
¾ cup milk
¼ cup water
1 teaspoon chopped dill
½ teaspoon salt
½ cup flour
2 cups finely grated cheese
½ cup salsa
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 combined. Add flour, and pulse just until mixture is smooth. (purists would say to cover and refrigerate overnight here)
Heat a pan and add oil. Pour in ¼ cup of crepe batter – quickly spread with the bottom of the measuring cup or a spatula to make a thin crepe. Cook about 2 minutes or until the top of the crepe begins to set and dry.
Flip over with an egg-flip. Sprinkle the cooked side with some of the cheese 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 pan, and repeat with remaining batter and filling ingredients, adding oil as needed.
Variations: Add fried bacon, mushrooms and onions to the filling. Switch Kale for any other veggie – carrot, spinach, purple beetroot! Just pay attention to how “wet” the batter is when you try something new. Brightly coloured crepes and a quick alien story will have your little ones (and not so little ones) eating their veggies in no time.
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