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–+ servings
Savory crepe recipe with garden greens and duck eggs
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Savory crepe with duck eggs and garden greens

A delicious and simple savory crepe recipe you can make with fresh garden or foraged greens. Made with whole wheat and duck eggs!
Course Breakfast, brunch, lunch
Keyword duck egg crepe, garden green crepe, savory crepe, whole wheat crepe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5

Ingredients

  • 2 cups lightly packed garden greens (*becomes 1/2 cup after sautéed)
  • 2 Tbsp organic grass butter
  • 1 1/4 cups whole grass milk
  • 2 duck eggs
  • 1 cup whole wheat organic flour
  • 1/2 tsp sea salt

Instructions

  • *More detailed instructions + photos are included above this recipe card
  • De-stem any greens with large stems. Chop greens. Sauté greens in butter for ~3 minutes on medium heat to wilt, not to completely cook.
  • Add cooked greens to blender with milk and blend. Then add eggs, blend. Add flour and salt, blend. Put batter in fridge for 2+ hours for ideal consistency or use immediately if you don't mind a few small bubbles in your crepe.
  • On medium heat (4 on our stove) pour a scoop of batter into a well-buttered pan. Lift and spin pan until batter evenly covers bottom of pan. Cook until edges of crepe curls, about 2 minutes. Flip and cook for another minute. Remove from heat and plate.