When a chef-friend told me about this kale salad she made for her last cooking demo, I couldn’t help but drool a little. Then she sent me the recipe and I decided to make a variation of it and put it in some crepes. Because crepes are amazing – savory or sweet. I always feel so fancy pants when I make a batch. They’re a bit of work, but you can easily make them the day before you serve them, store them in a container in the fridge and reheat them quite quickly in the oven. They also freeze well if you layer small pieces of parchment paper between each crepe.
1 c chickpea flour
1 c Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 1/2 tsp sea salt
1 pinch freshly ground black peppercorns
1 1/2 c warm water
2 Tbsp minced chives, or fresh herb of choice
2 Tbsp lemon-infused extra virgin olive oil (regular EVOO will do just fine as well!)
1 Tbsp extra virgin olive oil, for the crepe pan
1/4 c lemon juice, freshly squeezed
1/3 c extra virgin olive oil
1 tsp white miso
1/2 tsp red chili flakes, more to taste
1 Tbsp fresh dill, minced
1 pinch sea salt, add more to taste after adding miso if necessary
2 bunches Lacinto kale, stems removed from larger pieces, chopped into bite-sized pieces
1/2 c kidney beans, rinsed
3/4 c tahini
1/4 c lemon juice
zest of 1 lemon
1 pinch of sea salt
1/4 c warm water
1. Make the crepe batter: whisk together flours, salt and pepper until completely combined. Then stir in the warm water, chives and 2 Tbsp lemon-infused olive oil. When the mixture is well combined, cover and allow to rest for at least 30 minutes.
2. In the meantime, make the filling: in a second large bowl, whisk together lemon juice, olive oil, miso, red chili flakes and dill. Add sea salt to taste. Toss the kale with this mixture, cover and let stand for 10-20 minutes.
3. To prepare the sauce, place the tahini, lemon juice, lemon zest, salt and water in a blender or Vitamix. Blend until smooth – you may have to add more water until the sauce has a thin consistency. This will probably depend on the brand of tahini you buy. Adjust seasonings to taste. For this recipe, I preferred to keep the tahini sauce only slightly lemony since the filling has a wonderfully bright flavor.
4. To cook the crepes: uncover the crepe batter and whisk again. At this point I usually add another 2-4 Tbsp of warm water until the crepe batter has a very thin consistency. Heat your pan on medium heat and add about 1 Tbsp olive oil. When the oil is warm, pour 1/4 cup of the crepe batter and swirl it quickly around the pan to form a circle. Flip the crepe over with a spatula when bubbles have appeared on the topside of the crepe. You may have to adjust the heat a little so the crepe doesn’t burn. Cook on the second side for a few seconds, until the batter has set. Remove from the pan and set aside on a wire rack or a plate to cool. I cook crepes on my cast iron skillet so I do not add more oil in between each crepe, but you may have to depending on the type of pan you use. Also, you should note that the first two crepes usually don’t turn out well, regardless of your level of crepe-mastery. Think of it as one of those life mysteries.
5. Finally, uncover the kale salad, mix well and fold in the kidney beans. Then fill each crepe with a generous serving of lemony kale deliciousness. Top with some tahini sauce and garnish with dill. Feel proud of yourself and enjoy every bite!
Soundtrack: Live Oak by Jason Isbell and Amanda Shires