Super Simple Garden Recipes: Crepes with Kale, Lentils & Whipped feta
On a recent weeknight, I found myself foraging through the fridge and pantry, hoping for some dinner menu inspiration. My search yielded recently harvested winter kale, a jar of black lentils, an onion, some feta cheese, a container of whipped cream cheese with just a few tablespoons left, some eggs, half and half and flour.
I flashed back to a recent small plate special I’d seen at Jackson’s Corner that involved whipped feta and after a quick google search ended up making a version of Ali’s ‘Addictive Black Lentils with Spinach’, using what I had on hand, blended up some crepe batter, and made a meal!
Lentil Ingredients:
(for 2 people plus a little bit of leftovers)
1/2 cup black (or green) lentils
2 tablespoons extra virgin olive oil
pinch of salt
1/4 cup balsamic vinegar
1 cup or so of washed and chopped kale (or chard, spinach, or other dark leafy greens)
1 thinly sliced onion
Whipped Feta Ingredients:
8 oz feta cheese
2-3 tablespoons whipped cream cheese
*If you don’t have these ingredients or cream cheese isn’t your thing, alternatively, you could use lebneh, ricotta, whipped goat cheese or make a lemony yogurt sauce with plain yogurt, lemon juice and salt.
Crepe Ingredients:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup milk (or half and half in my case!)
1/2 cup water
2 eggs
Lentil Instructions:
Rinse your lentils in a small pot and then cover with water by at least an inch. After adding a generous pinch of salt, bring to a simmer for about 30 minutes or until they are done. Green lentils will probably need a bit more time. Taste before draining them to be sure.
While the lentils are cooking, in a large skillet, heat the oil. Add onions and a pinch of salt. Stir. Cover the pan and turn the heat to low and cook while the lentils are cooking. Open the lid to check on the onions periodically, allowing any water trapped in the lid to drip back into the pan.
When the lentils are done, remove the lid from the onion pan and turn up the heat to medium. Add the vinegar and cook until it reduces. Add the lentils and stir to combine. Add the greens and cook until they are wilted, combining them with the lentils and onions. Taste. Adjust with salt as needed or a splash more vinegar if necessary
Whipped Feta Instructions:
Place feta into food processor along with cream cheese and blend until smooth!
Crepe Instructions:
Place ingredients into a blender and blend until smooth. Heat up a dollop of butter in a medium stainless pan. Pour some batter into the pan and swirl around until it’s evenly coating the pan. Use a thin spatula (our chopula works perfectly!) to flip the crepe after it starts to bubble for a minute or two.
Smear a spoonful of whipped feta into the crepe and top with the lentils and enjoy! *If I would’ve had more smoked salmon left, it would’ve made an excellent addition, too!
