Crepes with a Lemony Kale Filling and Tahini Sauce

Crepes with a Lemony Kale Filling and Tahini Sauce

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. Ingredients Crepes 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 Filling 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 Tahini Sauce 3/4 c tahini 1/4 c lemon juice zest of 1 lemon 1 pinch of sea salt 1/4 c warm water Directions 1. Make the crepe batter: whisk together flours, salt...