Ahh, crepes. While they can be every bit as elegant as they sound, they’re not too hard to make — and might even be easier than running to the store, if you happen to have a few pantry ingredients on hand!
Dessert might leap to mind first when hearing the word “crepe”, but we love crepes as a savory main course. So after making crepes with Erin from Naturally Ella as part of our Green Mango Cafe cookbook effort, we couldn’t wait to try out her Grilled Cheese Crepe recipe (which we used as a reference for our basic crepes).
Since we had fresh chard and fresh dill in our garden, I experimented with adapting her recipe with said fresh ingredients, plus some sharp cheddar and feta we had in the fridge. After the first taste test, we were hooked! The dill and feta was a great combination, and the hot melt-y cheese right off the griddle was a perfect match.
They were so good that we decided to make an appetizer version for a party that night. We ended up cutting the crepes in half for easier serving, ending up with little wedges (see the photo above). However, you can easily eat a few of these for a filling lunch or dinner (see the photo below) – with a green salad, it would make for a delicious and, yes, elegant entree.
This treat also made me glad to be growing chard in our garden – it was a tasty addition, and adds some good-for-you nutrients to the dish (to offset the cheese?). You can find it at most groceries or farmer’s markets, or substitute any leafy green, including kale, collard greens, spinach. It also fits nicely into our recent focus on fresh herbs – the dill is integral to the flavor here.
Our Herb Series
Grilled Greek Portabello Sandwich with Tzatziki and Feta
Chickpea and Vegetable Salad with Yogurt Dill Dressing
Garlic Herb Focaccia Bread
Lemon Mint Slush
Scrambled Eggs with Fresh Herbs
Strawberries with Balsamic, Greek Yogurt and Mint (and Video)
How to Start Growing Herbs (Video)
How to Chiffonade (Video)
- Ingredients for the crepes
- 1 large bunch chard (or kale, spinach, or collard greens), enough for 6 cups shredded
- ¼ cup fresh dill (do not substitute dried)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- Fresh ground black pepper
- 4 ounces sharp cheddar, shredded
- 3 ounces feta or queso fresco, crumbled
- Make the crepes.
- Remove the stems of the chard leaves; slice them into thin strips (chiffonade) to make 6 cups. Chop ¼ cup dill.
- In a medium skillet, heat 2 tablespoons olive oil over medium low heat. Add chard, 1 teaspoon garlic powder, ¼ teaspoon kosher salt, and fresh ground black pepper. Saute until just tender and bright green, about 2 minutes. Turn off the heat and stir in the dill. Set aside.
- Place a crepe on a plate; then place a small handful greens, cheddar, and feta onto the bottom half of the crepe. Fold the top half of the circle over, then fold the half circle in half again to make a quarter circle. Repeat for all crepes.
- Using the same pan as for the greens, add a bit of olive oil and return the crepes to the pan in a few batches. Cook a few minutes on each side, until golden brown and the cheese has melted.
- To serve as an appetizer, cut each quarter circle crepe in half to make a wedge, then arrange the wedges on a plate.