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sourdough crepes with roasted squash and kale

sourdough crepes with roasted squash and kale

I never order crepes when we go out to eat because a) very few places in Kingston make them and, b) they definitely contain milk and I have a bad habit of leaving my lactaid at home. And for those of you thinking “Why don’t you just order pancakes (and remember your lactaid)?” The answer is: no thanks. I’m not really into a thick fluffy pancake, I prefer the slightly chewy texture and thin layers of a crêpe which provide a better ratio of backdrop to toppings/filling.

Nutella crepes in France

I was looking at my pictures from last year’s trip to Europe and came across this one of a classic French indulgence from Le Petit Jardin du Cévenol while on a short day trip to Anduze. And I did remember my lactaid that day thank god: a chocolatey, nutty filling that slowly melted in between layers of whisper-thin, eggy crepes, perfectly complemented by a dark espresso. Side note: I love that combo so much I also got a waffle smothered in that same chocolate hazelnut spread to go with my espresso when we were in Brussels (and yes, waffles are 10x better than pancakes #crispyedges).

Aaaaand yet after all that talk of decadently sweet breakfasts, I give you a savoury crepe recipe; I do have a generous sweet tooth but I’m not crazy about a sugary breakfast (except on vacation, apparently). Despite the fact that I work on recipes for the blog Luke actually does most of the cooking; I can never think of lunch or dinner ideas, so I felt compelled to make a dinner that was fairly easy and healthy (and it doesn’t get much healthier than kale people!). I’m also always on the lookout for recipes that use up sourdough starter because I compost a fair bit of it, so it was a perfect opportunity to satisfy my craving for crepes.

The ingredient list seems long because there are three parts to this recipe, but it’s totally manageable. Get all your veg prepped before you start cooking and you’ll be fine. As the squash is roasting you can quickly stir together the batter and set it aside, then start cooking the other veg. When there’s a free moment just shake together your dressing ingredients. When the veg is ready just set it aside to keep warm and make the crepes!

This was my first time ever making crepes, and it was easier than I thought. These delicate French pancakes require a bit of patience when it comes time to flip but after a few tries, you’ll be offering to make crepes for your family/friends/housemates/partner every weekend! And for the first crepe that doesn’t turn out quite right… sprinkle with a little cinnamon sugar my friend and bon appétit!

sourdough crepes with roasted squash and kale

sourdough crepes with roasted squash and kale

sourdough crepes with roasted squash and kale

sourdough crepes with roasted squash and kale

sourdough crepes with roasted squash and kale

sourdough crepes with roasted squash and kale (vegetarian)

serves 2

crepes
108 g ripe starter (about 2/3 cup)
2 eggs
1/2 tablespoon melted coconut oil
1/4 – 1/3 cup non dairy milk
1/8 teaspoon salt

filling
1/2 small butternut squash, 1/2 cm slice (about 2 cups)
1/2 small onion, sliced (about 1/2 cup)
1 clove garlic, minced
1/4 teaspoon each salt and pepper
pinch teaspoon chili flakes
1 generous cup kale, sliced thinly
optional toppings: thinly sliced apple, handful toasted walnuts, pea shoots, chevre

apple cider dressing
3 tablespoons apple cider
1 tablespoon apple cider vinegar
3 tablespoons olive oil
pinch salt and pepper
1 teaspoon dijon

Crepes: Whisk the ingredients together in a medium bowl until smooth, then place in the fridge for 30 minutes. Heat a wide (9-10″) non stick frying pan over medium heat, then add 1/4-1/2 teaspoon (sorry I didn’t actually measure this) oil and swipe it around with a paper towel or pastry brush. Add 1/4 cup batter and quickly tilt the pan around to cover the entire bottom. After about 30 seconds it should be ready to flip. I used an offset spatula to go around the edges and make sure it was ready then used a spatula to flip it over. Let it cook for another 20 seconds or so, then remove to a plate. Repeat the process (it should make about 5 crepes).

Filling: Roast squash with a bit of oil, salt and pepper at 375F fan for 30 minutes, flipping halfway. Meanwhile cook the onions over medium low heat in a splash of oil. After 9-10 minutes add the garlic and salt and pepper. After 3 minutes add the kale and a tablespoon of apple cider then cook until softened, 2-3 minutes.

Dressing: While you’re waiting for the squash to finish, add all of the dressing ingredients to a jar and shake until combined (you will have extra dressing).

Notes:

When making the crepe batter, be aware of how your starter is looking and smelling at it should be at its peak (usually 8-12 hours after feeding). If it smells sour your crepes will taste somewhat sour, so just keep in mind what the cycle of your starter is like.

If you like this recipe, you may also like:

Savoury Miso Waffles
Socca with Scallions, Honeycomb and Pine Nuts
Spring-y Filo Quiche
Warm Winter Salad with Apple Cider Dressing

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