Main courses

Crepes with Kale and Maple Syrup

Crêpes au kale et au sirop d’érable

  • 375 ml (1 1/2 cup) milk
  • 2 large kale leaves, hard stem removed, chopped
  • 4 eggs 
  • 125 ml (1/2 cup) maple syrup
  • 30 ml (2 tablespoon) olive oil
  • 375 ml (1 1/2 cups) quinoa flour
  • Pinch of salt
Preparation time
15 minutes
Cooking time
25 minutes
8 portions
  1. Heat milk in a saucepan over medium heat. Add kale. Remove from heat and let rest for 1 minute.
  2. Pour milk and kale into a blender along with the rest of the ingredients. Mix for about a minute to obtain a smooth mixture. 
  3. Butter a 20 cm (8 inch), approx., non-stick pan. Pour in about 60 ml (1/4 cup) of the mixture, tilt the pan to coat it evenly and cook on each side until golden in colour. Transfer each crepe to a plate and cover with aluminum foil to avoid it from drying out.  Repeat in order to obtain a total of 8 crepes.
  4. Serve crepes with some shredded duck confit, lettuce, fresh mint and some homemade or store bought BBQ sauce.