I wasn’t really sure what to do with all the greens hanging out in the fridge. A few were reserved for a roasted beet and goat cheese salad for dinner, but a bag of lambs quarters, leftover sauteed sugar snap peas and several spring onions still lurked on the shelves, waiting for their turn on the table.
But then I saw Deborah Madison’s recipe for scallion crepes with stir-fried greens. Aha, a new use for some of my CSA stash!
Don’t be intimidated by the length of the recipe. It’s actually very simple — just blend up the ingredients for the crepes, pour the batter into a hot pan, sprinkle on onions and sesame seeds, flip, repeat with remaining batter, and then cook up assorted greens. That’s it. (Another time, I’ll try these scallion pancakes from TheKitchn.)
Scallion Crepes with Stir-fried Greens
From Deborah Madison’s “Local Flavors: Cooking and Eating from America’s Farmers’ Markets”
The scallion crepes
- 3 large eggs
- 1 tablespoon dark sesame or roasted peanut oil
- 1 tablespoon vegetable or grapeseed oil, plus extra for the pan
- 1 cup water
- 3/4 cup milk or soy milk
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 bunch scallions, or spring onion
- 1/4 cup black or white sesame seeds
To make the crepes, combine the first six ingredients in a blender (or food processor or immersion blender) on high speed. Add the flour; blend again for 10 seconds, then stop. Scrape down the sides and blend briefly once more. Pour the batter into a bowl and set aside to rest.
Trim and wash the scallions, including an inch or more of the greens (I used a lot more of the greens from a single spring onion). Slice them very, very thinly on the diagonal. Toast the sesame seeds and set them aside. Preheat the oven to 250F.
Heat a 9-inch nonstick pan (about 7 1/2 inches at the base) with a little vegetable oil. (If your pan is smaller, use less batter, or you’ll end up with thicker crepes like mine.) Spread it around with a paper towel. When the pan is hot, add 1/3 cup batter and swirl it around the pan. Scatter some scallions and sesame seeds over the top and cook until golden on the bottom, about one minute. Loosen the crepe, flip it over, and cook the other side until it’s dry, then slide it onto a plate. Continue making crepes until all the batter is used, stacking them on top of one another. If a crepe sticks, wipe out the pan before going on to the next. Wrap the crepes in foil and put them in the preheated oven when you start the vegetables (unless you make those first).
The vegetables (This could be adapted very, very easily)
- baby bok choy or other greens, such as spinach or lambs quarters
- snow or sugar snap peas
- pea greens, optional (microgreens could be nice?)
- sea salt
- roasted peanut or sesame oil
- cilantro or other herbs
Cut che bok choy lengthwise into quarters or sixths if they’re on the plump side. Sliver the peas on the diagonal and wash the pea greens. Bring a side nonstick skillet of water to a simmer; add salt and the bok choy. Simmer for 2 minutes, then drain. (This can be done ahead of time, but if so, rinse the bok choy to keep it from cooking as it cools.) Return the skillet to the stove and turn the heat to high. Add the oil, swirl it around the pan, and add the vegetables. (I simply cooked the lambs quarters this way, rather than steaming/boiling.) Stir-fry until tender-crisp and bright green. Season with salt, cilantro and turn into a serving dish.
Present the crepes in a stack, the greens in a dish, and let each person assemble his or her own. Or place an open crepe (sesame side facing up) on a plate, with some of the vegetables in the middle. This is a very pretty presentation.