Nettle Crepes
Not your classic crepe, but delightful nonetheless. Soft, pillowy, deeply nutritious, and invigorating as the hairs of the one who gives them their brilliant green hue. These are quite simple to make and have a really inviting texture and flavor that feels oddly gentle for being filled with something that in another form is intensely sharp.
1/2 cup blanched and very-squeezed nettles - this started as about 1 gallon leaves, lightly placed in a bowl. I have nettle seeds if you’d like to start your own patch - they grow with abundance and vigor, especially when they’re next to waterways like streams and creeks.
1 cup rolled oats
1 1/2 cups cooled liquid (veggie broth, chicken broth, nettle tea left over from the blanching, water)
1/4 t salt (herb salt goes well here)
1 T tapioca flour
2 eggs
2 T melted butter or ghee or coconut oil
In a high speed blender combine the above ingredients and blend on low-to-high for 1 minute. Let sit about ten minutes for the oats to plump up.
Over a medium’ish flame in a well-seasoned cast iron skillet pour a half cup batter. With a flat-ended spoon, spread the batter into an even circle (or mouse ears, a heart, etc) as flat as you can make it. Let it cook till just when the top loses its shine and becomes matte, then flip. Cook till done and serve.
Goes very well with... spring herb pesto, fermented spring onions, fermented miners lettuce, hollandaise sauce, etc etc. This one has a small omelette placed on the crepe and rolled up with it, bringing yet another layer of pillowy pleasure.
Mess around with the flours ~ here I used oats but in the past have loved chestnut, buckwheat, einkorn...
