Ingredients
Kale filling
- 1 tablespoon olive oil
- ½ red onion (chopped)
- ⅔ cup stock
- 2 cloves garlic (chopped)
- 1 cup kale (chopped)
- 1 cup turnip greens (chopped)
- 2 tablespoons fresh parsley (chopped)
- 2 petite summer squash (chopped)
- Salt to taste
- 8-10 nasturtium blossoms
Salal Raspberry Syrup
- ½ cup wild black raspberries
- ½ cup salal berries
- ½ cup water
- 1 tablespoon butter
- 4 tablespoons raw sugar
Crepes
- 1 cup sifted white flour
- ¼ teaspoon salt
- ½ cup milk
- ½ cup water
- 3 tablespoons butter (melted)
- Bacon grease
Directions
Kale filling
- Heat olive oil in a large pan. Add onions. Sauté 1-2 minutes.
- Add a splash of stock and the garlic. Continue cooking until onions are translucent.
- Add kale, turnip greens, squash, parsley, salt and remainder of stock. Cover and cook for 2 minutes.
- Remove from heat and add nasturtium blossoms.
Salal Raspberry Syrup
- Blend water and berries in blender.
- In a small sauce pan, melt butter over a low flame. Add berry mixture. Add sugar and stir.
- Simmer for 3-4 minutes. Stir regularly.
Crepes
- Put milk, water, salt and eggs into blender. Add flour and butter. Blend at high speed for about a minute.
- Put batter in freezer for 30 minutes, or refrigerate for an hour or two.
- Heat one teaspoon of bacon grease in a 6-inch cast-iron pan at medium until it begins to smoke, but just barely.
- Remove from heat. Pour ¼ cup of batter into pan. Roll your wrist until batter spreads across entire bottom surface of pan. Return pan to flame. Cook for 45-60 seconds.
- Loosen edges of crepe with rubber spatula. Shake crepe back and forth in pan. Use spatula to turn crepe. Cook for an additional 10-20 seconds.
- Repeat.
- Serve, filled with toppings and sour cream or yogurt.
