Kale-filled crepes recipe

Directions

Kale filling

1. Heat olive oil in a large pan. Add onions. Sauté 1-2 minutes.
2. Add a splash of stock and the garlic. Continue cooking until onions are translucent.
3. Add kale, turnip greens, squash, parsley, salt and remainder of stock. Cover and cook for 2 minutes.
4. Remove from heat and add nasturtium blossoms.

Salal Raspberry Syrup

1. Blend water and berries in blender.
2. In a small sauce pan, melt butter over a low flame. Add berry mixture. Add sugar and stir.
3. Simmer for 3-4 minutes. Stir regularly.

Crepes

1. Put milk, water, salt and eggs into blender. Add flour and butter. Blend at high speed for about a minute.
2. Put batter in freezer for 30 minutes, or refrigerate for an hour or two.
3. Heat one teaspoon of bacon grease in a 6-inch cast-iron pan at medium until it begins to smoke, but just barely.
4. Remove from heat. Pour ¼ cup of batter into pan. Roll your wrist until batter spreads across entire bottom surface of pan. Return pan to flame. Cook for 45-60 seconds.
5. Loosen edges of crepe with rubber spatula. Shake crepe back and forth in pan. Use spatula to turn crepe. Cook for an additional 10-20 seconds.
6. Repeat.
7. Serve, filled with toppings and sour cream or yogurt.