Scallion Crepes with Stir-Fried Greens

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!

It took several tries before achieving a uniformly cooked-but still intact-crepe. Less batter or a bigger pan may have helped.

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