Where Is My Spoon Recipes Appetizer Green Wild Garlic Crepes

Green Wild Garlic Crepes

by Adina 17/04/2020 16 comments

halved green crepes filled with creme fraiche and smoked salmon
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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.

 

Wild Garlic Crepes with 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?

Wild garlic or 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 wild garlic, I could pick tons of it.

You can usually buy it at the farmer’s market and many supermarkets sell it as well.

wild garlic crepes with smoked salmon filling

 

What to do with wild garlic?

So many things, the stuff is really addictive.

  • You can have it fresh, in salads, mixed with some other salad leaves, because otherwise, the garlic taste would be too much.
  • One of my favorite dishes is this wild garlic chicken curry, I’ve been making it every spring for several years now.
  • 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 wild garlic salt, I can only make that during sunnier springs when I can leave the salt and wild garlic dry in the sun for a couple of days. But a good batch of it lasts me for a few years.
  • 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 it all year long until the next spring.

 

rolled green crepes on a large plate on the table

 

How to make wild garlic crepes?

Today’s wild garlic crepes are also a great way of enjoying this wonderful plant. They 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 crepes.

 

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 crepes.
  • If your pan is smaller you will get more crepes. The size of the pan is really not important, smaller or larger crepes, the taste is the same and they all look pretty.
  • Fry the crepes for about 1 to 1 ½ minutes on the first side and fry 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 the crepes.
  • 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 or 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 or many other creamy soups.

 

wild garlic crepes rolled on a plate

 

More crepes or pancakes?

Polish Crepes – Nalesniki – Filled with a smooth, sweet and delicious quark cheese filling.

Beetroot Crepes – Pink colored beetroot crepes with a savory or sweet filling, a nice idea breakfast or brunch.

Basic Crepes – with creme fraiche and rhubarb compote.

German Cast-Iron Pancakes – Baked and served with strawberry sauce.

Zucchini Feta Pancakes – Soft, savory zucchini pancakes with feta cheese and herbs.

 

Pin it for later!

green crepes with smoked salmon filling close up

 

First published: May 30th, 2016

Last updated: April 20th, 2020

rolled wild garlic crepes ready to be served

Green Wild Garlic Crepes

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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.

Ingredients

  • 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

Instructions

Wild garlic crepes:

  1. 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.
  2. 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.
  3. 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.
  4. 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.



Filling:

  1. Spread 1-2 teaspoons crème fraiche on each crepe.
  2. Add a little wasabi, if you like it (it is very hot, use sparingly).
  3. 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).

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 107mgSodium: 685mgCarbohydrates: 30gFiber: 1gSugar: 1gProtein: 13g

Nutrition information isn’t always accurate.

16 comments
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16 comments

[email protected]'s Recipes 30/05/2016 - 13:42

I just love green and beautiful these crepes are! Isn’t GREEN sexy? I wish my husband understood that.

Reply
Adina 30/05/2016 - 18:05

It is sexy, my favorite color! 🙂

Reply
Chris Scheuer 30/05/2016 - 16:55

I love the beautiful green color and I know the flavor is amazing. Your kids have amazingly adult taste!

Reply
Adina 30/05/2016 - 18:07

Thank you, Chris! Well, my kids only have adult taste sometimes, most of the times they start whining when they see green……

Reply
Dawn @ Girl Heart Food 30/05/2016 - 17:34

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!

Reply
Adina 30/05/2016 - 18:09

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!

Reply
Nicoletta @sugarlovespices 30/05/2016 - 18:52

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 🙂 .

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Adina 31/05/2016 - 07:11

You would love it, Nicoletta.

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Kate @ Framed Cooks 30/05/2016 - 19:52

Green is my favorite color, not just for food but for everything! And now you have inspired me to try wild garlic. 🙂

Reply
Adina 31/05/2016 - 07:11

If wild garlic grows in your area, you definitely have to give it a try. It’s addictive!

Reply
Balvinder 31/05/2016 - 01:19

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

Reply
Adina 31/05/2016 - 07:13

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

Reply
Miriam - londonkitchendiaries.com 31/05/2016 - 08:59

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!

Reply
Adina 03/06/2016 - 20:07

Thank you, Miriam.

Reply
Brie 01/06/2016 - 01:48

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!

Reply
Adina 03/06/2016 - 20:06

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

Reply

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