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Green Wild Garlic Crepes

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Shock green wild garlic crepes, which can be served as a side dish or as an appetizer when filled with crème fraiche and smoked salmon.

These wild garlic crepes are so amazing!!! Not they only look great, but they taste at least just as good as they look. Fill them with some crème fraiche, wasabi and smoked salmon and you will have the perfect springtime appetizer. Or a light main dish if you serve them with a soup or with salad.

rolled wild garlic crepes ready to be served

What is wild garlic?

Allium ursinum (Latin for bear’s garlic) is native to Europe and Asia. It is widespread across Europe, and also known throughout North America, in the Eastern half of the United States and on the West coast.

It has a very short season in spring, 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?

wild garlic crepes with smoked salmon filling

What to do with wild garlic?

  • You can have it fresh, in salads, mixed with some other salad leaves, because otherwise, the garlic taste would be too much.
  • You can make soup, you can stir-fry it with potatoes, other greens, and vegetables.
  • Or spreads and dips, either vegan with seeds or cheesy ones with feta or cream cheese.
  • And don’t forget some wild garlic butter, make a batch and freeze it in smaller portions.
  • Make salt, best made during sunnier springs when you can leave the mixture dry in the sun for a couple of days.
  • Infused oil and vinegar are also great, and they also make good homemade gifts.
  • And actually, the most important use for it is the wild garlic pesto. I make at least 10 little jars of sunflower and almond pesto every spring. I freeze them and we can enjoy them all year long until the next spring.
rolled green crepes on a large plate on the table

How to make?

The pancakes or crepes are easy to make, they are incredibly delicious and they look stunning. They would make a really impressive appetizer or side dish for a dinner party, you will get lots of compliments.

wild garlic, eggs, milk and flour for crepes
  • All you need to do is to blend the chopped leaves with the milk.
  • Add the remaining ingredients and that’s it, the batter is already made.
  • Let it rest for 15-20 minutes and fry the pancakes.
green batter for wild garlic crepes
  • Use a non-stick pan of about 26-28 cm/ 10-11 inches.
  • Brush it very lightly with vegetable oil, add about one small soup ladle full of batter and tilt the pan so that the batter covers the bottom of the pan.
  • If you feel that the batter has difficulties in stretching, add a splash of extra milk to make it slightly thinner.
  • If you use a pan of the indicated size, you will get about 8 pieces.
  • If your pan is smaller you will get more. The size of the pan is really not important, small or large, the taste is the same and they all look pretty.
  • Fry for about 1 to 1 ½ minutes on the first side and for another ½ to 1 minute on the second side.
frying green crepes in a non stick pan

How to serve?

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.
filling crepes with creme fraiche and salmon slices

Other fillings

  • Steamed thin asparagus spears and cream cheese or, even better, 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

  1. I often serve the wild garlic crepes as a side dish for mushroom stew.
  2. You can also serve them with chicken stew, for instance.
  3. They are also great served with a clear vegetable soup, tomato soup, or many other creamy soups.
wild garlic crepes rolled on a plate

More crepes or pancakes?

rolled wild garlic crepes ready to be served

Green Wild Garlic Crepes

Shock green wild garlic crepes, which can be served as a side dish or as an appetizer when filled with crème fraiche and smoked salmon.
5 from 2 votes
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Course: Appetizer
Cuisine: German
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 326kcal
Author: Adina


  • Wild garlic crepes:
  • 125 g/ 4.4 oz wild garlic
  • 350 g/ 12 oz/ 1 ½ cups milk
  • 3 eggs
  • 225 g/ 8 oz/ 1 ¾ cup all-purpose flour
  • a pinch of salt
  • some vegetable oil
  • Filling optional:
  • 200 g/ 7 oz smoked salmon
  • 175 g/ 6.2 oz/ ¾ cup crème fraiche more or less as needed
  • some wasabi optional and as much (little) as desired


Wild garlic crepes:

  • 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.
  • Add the 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.
  • Heat a non-stick pan and brush it very lightly with 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 minute on the first side.
  • Flip with a plastic spatula and cook on the other side for another ½ minute or so. You should not cook them too long in order to keep a nice green color.


  • Spread 1-2 teaspoons crème fraiche on each crepe.
  • Add a little wasabi, if you like it (it is very hot, use sparingly).
  • Top with thin smoked salmon slices and roll. Halve the rolled crepes or cut into thick rolls to serve as finger food (stick a toothpick in each roll, in this case).


Serving: 1g | Calories: 326kcal | Carbohydrates: 30g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 107mg | Sodium: 685mg | Fiber: 1g | Sugar: 1g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating

Kevin Lock

Wednesday 6th of October 2021

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?


Thursday 7th of October 2021

Hi Kevin. I don't think wild garlic grows in Guatemala, it grows in colder regions. Spinach and garlic would work well.


Wednesday 1st of June 2016

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!


Friday 3rd of June 2016

I totally loved them, Brie. I can't wait to make them again next year.

Miriam -

Tuesday 31st of May 2016

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!


Friday 3rd of June 2016

Thank you, Miriam.


Tuesday 31st of May 2016

Me too, Balvinder. After trying these crepes, I am also willing to venture out more in this area.


Tuesday 31st of May 2016

I love green food. I’ve never tried making crepes with anything other than plain white flour–I need to venture out more!