These shock green wild garlic crepes can be served as a side dish or as an appetizer when filled with crème fraiche and smoked salmon.
These green wild garlic crepes are so amazing!!! Not only do they look great, but they taste at least as good as they look. Fill them with crème fraiche, wasabi, and smoked salmon, and you will have the perfect springtime appetizer. You can also serve them as a light main dish with soup or salad.
And if you have lots of wild garlic, check out wild garlic soup, wild garlic spread, wild garlic butter, or wild garlic pesto.
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What is wild garlic?
Allium ursinum (Latin for bear's garlic) is native to Europe and Asia. It is widespread across Europe and is also known throughout North America, especially in the Eastern half of the United States and on the West Coast.
It has a very short spring season, which is now, in April, and until June, depending on where in Europe you are. Right now, the German woods are full of it; I could pick tons of it. You can usually buy it at the farmer's market, and many supermarkets sell it as well.
To learn more about it, especially how to pick and clean it safely, read What to Do with Wild Garlic?
Recipe ingredients
Wild garlic: A small amount, about 4.5 oz/ 125 g.
The usual crepe ingredients are all-purpose flour, eggs, milk, salt, and a few tablespoons of vegetable oil to fry the crepes in the pan.
The filling ingredients are optional. You can fill the crepes with another savory filling of your choice or serve them without filling as a side dish for soup, stew, goulash, etc.
How to make wild garlic crepes?
- Step #1: Clean, chop, and blend the leaves with the milk.
- Step #2: Add the remaining ingredients, blend again, and let the crepe batter rest for 15-20 minutes.
- Step #3: Lightly brush the pan with oil. Add about one small soup ladle full of batter, tilting the pan so that the batter covers the bottom. If the batter is having difficulty stretching, add a splash of extra milk to make it slightly thinner.
- Step #4: Cook for 1 to 1 ½ minutes on the first side and another ½ to 1 minute on the second side.
The pan: Use a large non-stick pan about 10-11 inches/ 26-28 cm. This pan will yield about 8 pieces. If your pan is smaller, you will get more. The pan size is really unimportant, small or large, the taste is the same, and they all look pretty.
How to fill the green crepes?
Smoked salmon filling: This smoked salmon and crème Fraiche filling is just a serving idea, completely optional, but really good!
Spread 1-2 teaspoons crème fraiche on each crepe. Add some wasabi paste if you like, but remember that wasabi is very very hot, so use sparingly. Top with thin smoked salmon slices and roll. Halve and enjoy.
You can also slice the filled crepes into thick rolls, stick a toothpick in each roll, and serve them as finger food.
Other filling ideas
Steamed thin asparagus spears, cream cheese, or sauce Hollandaise.
Mushroom ragout.
Thin prosciutto slices and some cheese.
Cream cheese, thin cucumber slices, or chopped tomatoes (deseeded), topped with cress, rocket, mung bean, or radish sprouts.
Side dish
I often serve the wild garlic crepes as a side dish for mushroom stew.
You can also serve them with chicken stew, for instance.
They are also great served with a clear vegetable soup, tomato soup with egg, or many other creamy soups.
Green Wild Garlic Crepes
Equipment
- Food processor
- Large nonstick frying pan
Ingredients
Wild garlic crepes:
- 4.5 oz wild garlic 125 g
- 1½ cups milk 350 ml
- 3 eggs large
- 1¾ cup all-purpose flour 225 g
- a pinch of salt
- 2-3 tablespoons vegetable oil
Filling (optional):
- ¾ cup crème fraiche 175 g, more or less as needed
- some wasabi optional and as much (little) as desired
- 7 oz smoked salmon thin slices, 200 g
Instructions
Wild garlic crepes:
- Prepare wild garlic: Remove the stalks from the wild garlic. Wash and dry the leaves very well. Chop the leaves roughly, place them in the food processor, add the milk, and puree until smooth.4.5 oz wild garlic/ 125 g
- Make crepe batter: Add the milk, eggs, flour, and salt, mix well, and let the mixture rest for about 30 minutes. The batter should be slightly runny; add a bit more milk if too thick.1½ cups milk/ 350 ml + 3 eggs + 1¾ cup all-purpose flour/ 225 g + a pinch of salt
- Cook green crepes: Heat a non-stick pan and brush it very lightly with some of the oil. Add some batter, tilt the pan to help the batter spread all over, and cook the crepes on medium heat for 1 to 1 ½ minutes on the first side.2-3 tablespoons vegetable oil added gradually
- Flip with a plastic spatula and cook on the other side for another ½ minute or so. Do not cook them too long to keep a nice green color.
Filling:
- Fill and roll the crepes: Spread 1-2 teaspoons of crème fraiche on each crepe. Add a little wasabi if you like it (it is very hot, so use it sparingly). Top with thin smoked salmon slices and roll. Halve the rolled crepes or cut them into thick rolls to serve as finger food (stick a toothpick in each roll, in this case).¾ cup crème fraiche/ 175 g + some wasabi + 7 oz smoked salmon
Kevin Lock says
I live in Guatemala. I don't think there's any wild garlic anywhere near here. Is there a way to substitute something for it? Spinach and garlic blended together maybe?
Adina says
Hi Kevin. I don't think wild garlic grows in Guatemala, it grows in colder regions. Spinach and garlic would work well.
Brie says
Wow those crepes are a show stopper! The deep green color is sooo cool Adina. I bet they tasted amazing paired with rich creamy mushrooms too, what a treat!
Adina says
I totally loved them, Brie. I can't wait to make them again next year.
Miriam - londonkitchendiaries.com says
I love the taste of wild garlic and its many health benefits! The colour of your crepes is absolutely fantastic I am sure they are incredibly yummy!
Adina says
Thank you, Miriam.
Adina says
Me too, Balvinder. After trying these crepes, I am also willing to venture out more in this area.
Balvinder says
I love green food. I’ve never tried making crepes with anything other than plain white flour–I need to venture out more!
Kate @ Framed Cooks says
Green is my favorite color, not just for food but for everything! And now you have inspired me to try wild garlic. 🙂
Adina says
If wild garlic grows in your area, you definitely have to give it a try. It's addictive!
Nicoletta @sugarlovespices says
I love everything green and those crepes look and sound delicious! The pairing with mushrooms is perfect, I'd love to have that dish right now for lunch 🙂 .
Adina says
You would love it, Nicoletta.
Adina says
Wild garlic is really great, Dawn, do give it a chance if you can find it in your area. Garlicky but not as strong as real garlic, with a fresh herb aroma, I just can't have enough of it. I made 15 jars of garlic pesto this year to make sure we can enjoy its taste until next spring!
Dawn @ Girl Heart Food says
I've never had 'wild garlic' before, but I'm sure it's delicious. Garlic is such a wonderful addition to any recipe. LOVE the colour of these crepes, Adina! So bright! Yay for getting the kiddos to eat this. You must have been so proud when they asked when you were going to make again! Your initial thought to have as wraps with asparagus and hollandaise sounds awesome, but you have to get what's fresh, right 😉 ? I'm sure those mushrooms with it was perfect too! Yum!
Chris Scheuer says
I love the beautiful green color and I know the flavor is amazing. Your kids have amazingly adult taste!
Adina says
Thank you, Chris! Well, my kids only have adult taste sometimes, most of the times they start whining when they see green......
Angie@Angie's Recipes says
I just love green and beautiful these crepes are! Isn't GREEN sexy? I wish my husband understood that.
Adina says
It is sexy, my favorite color! 🙂