green crepes

I am committed to go as zero waste as possible during this quarantine. So yes I am making the most of whatever I have on the fridge. And that includes leftovers from take out as well.

This is not the case for these green crepes. I am calling cakes but in Brazil we call them pancakes, they are like savory crepes (there’s no sugar on the batter and no butter - or other oil). Also it’s a bit more thick than a crepe too. In Brazil we eat these as you would with enchiladas: savory filling with some sauce and cheese on the top, then you place in the oven and broil until the cheese is melted.

For this time I used Hakurei turnip tops. First you blanch the leaves (you know, the technique where you cook in boiling water for a few seconds and then move to an ice bath to stop the cooking - hit me up on my Instagram if you don’t know to do it or have questions).

Here’s the recipe for the batter:

INGREDIENTS

1 ½ cup whole milk

1 cup AP flour

2 eggs

1 bunch blanched turnip tops

1 tsp salt (Himalayan pink salt) - use ½ tsp for Kosher

INSTRUCTIONS

Blend everything together until smooth and well combined. Leave the mixture on the blender cup resting for at least 20 minutes.