Thursday, November 8, 2012

Crepes with Kale and Jack Cheese

I know it's been ages since I last posted anything here!  And now I am just posting a recipe.

But hopefully soon I will get around to posting here a little more frequently.

Anyways, I made this for dinner last night compliments of ACME Farms and Kitchen.  LOVE this place - you can order fresh local food and with some of the box orders you get the food and the recipes to go with them!  And they deliver!!  And they accommodate special dietary needs (A vegetarian box! A gluten free box!  A paleo box! A dairy free box!)!!

It was really good (just don't ask the kids what they thought).

Crepes with Kale and Jack Cheese:

4 eggs
1 cup milk
1 cup flour
pinch of salt & pepper
1 tablespoon olive oil
1 bunch kale (ribs removed, thinly sliced)
1 bunch leeks (thinly sliced and rinsed)
1-1.5 cups jack cheese (grated)

Make the batter:

Put the eggs, milk, flour, salt and pepper in a blender and pulse on high 20 seconds.  Scrape down sides and pulse another 20 seconds a couple more times.

Put batter in fridge for 30 minutes or up to 24 hours (mine sat a good 8-9 hours).

Cook the crepes:

Heat a non-stick skillet or crepe pan over medium heat and brush lightly with melted butter.  Pour about 1/4 cup of the batter (or more if using a large pan) into the center of the pan and quickly swirl the pan, trying to cover the entire bottom.

Cook until the top of the crepe no longer appears wet.  Using a rubber spatula, loosen the edges of the crepe and flip it over.  Cook for only 10 seconds on flipped side.  Remove from pan and set on paper towels. Continue making crepes in this manner until the batter is gone.

In a saucepan over medium warm up the olive oil and saute the leeks until just caramelized (6-8 minutes).  Add kale and cook until wilted.

Preheat oven to 350 F.  Grease a 13x9 baking pan.  Divide the sauteed kale and leeks among the crepes and top with some of the jack cheese, reserving some cheese for the top.  Roll them up and arrange them seam side down in the baking dish.  Bake 10-15 minutes or until cheese is melted.

Serve with a salad or whatever the heck you like!

This is the first time I have ever made crepes and it went very well.  The kale and leeks really give this dish a good flavor.