Nettle Crepes with Goat Cheese, Shiitake Mushrooms, and Mint

The once dreaded stinging of this wooded plant becomes a delicate and delicious treat in this beautiful dish, perfect for not only breakfast but any meal!

All about the greens. When I first started experimenting with nettles, I wasn’t sure quite how to use them best. There are a few ways to prepare stinging nettles to remove the sting and make them safe to eat, and each provides a different level of the nettle flavor. What I love about this recipe is how many ways it incorporates the nettles! Starting with pureed in the batter, I feel the nettles provide little more than just color. Moving on to the filling, the chopped nettles give an almost nutty flavor that really comes out against the shiitake mushrooms. Finally, the sautéed greens on the plate add a great complement to the overall plate, with just a hint of saltiness.

Tasting the season. Another reason that I love this dish is the essence of the presentation. While yes, the colors look pretty, it feels like it embraces the spring harvest perfectly. When I was out foraging the nettles (check out the blog post of this adventure-coming soon!), the seasonal vegetation was filled with young greens popping up, and the start of wild mushrooms. While this dish had the help of the grocery store to supplement the nettles, it encompasses that spring vibe of a mostly young green plate and woodland harvests that makes for a great springtime gathering celebrating the start of the season!

Have you cooked with nettles or curious to try them out? Check out my other daring kitchen adventure here:

Lemon Stinging Nettle Cake

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This was a great adventure of trying out something new in the kitchen and I’m always welcome to shared experiences! Have you cooked with nettles? Share your story/recipes below!

Nettle Crepes with Goat Cheese, Shiitake Mushrooms, and Mint

Hannah

A creative way to use nettles in multiple fashions-pureed, chopped, and lightly steamed, this fragrant spring green really takes the spotlight of the dish!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Main Course

Servings 2

Equipment

• Kitchen knife
• Skillet
• Immersion blender can also use regular blender
• 2 Mixing bowls
• Large pot with lid
• Colander/steamer

Ingredients

  

Crepe

• 1/4 cup Milk
• 1/4 cup Water
• 1/2 cup Flour
• 1 tbsp Butter
• 2 oz Stinging Nettles steamed and pureed
• pinch Salt

Filling

• 2 oz Stinging Nettles steamed and chopped
• 4 oz Goat Cheese for more filling, use additional goat cheese
• 2 tbsp Ricotta
• 1/2 squeezed Lemon
• 1 cup Shiitake Mushrooms
• 2 tbsp Shredded Parmesan Cheese
• 3 sprigs fresh mint save a few leaves for garnish

Plating

• 2 handfuls Baby Greens baby radish shown here
• 1 tbsp Olive Oil
• Remaining juice of lemon
• 2 oz Stinging nettles sautéed in pan with crepes
• Additional Goat Cheese for garnish

Instructions

 

Stinging Nettle preparation

• While this recipe looks daunting, it can be quite easy if you combine steps! For both the filling and the crepe batter, you will want to steam the nettles-and can do that together.
• Boil about 2 inches of water in your large pot, and using a colander or steamer that fits inside, steam nettles (ounces get tough to measure-for the 4 oz called for, use about 3 large handfuls in raw form, stems removed) only until limp, about 4 minutes.
• Remove steamer, and separate in half. Using a mixing bowl, puree half (I use my immersion blender here, but could use blender, if preferred, for batter).
• Lightly chop the remaining half and set aside in another bowl for the filling mixture.

Crepes

• In bowl or blender, add the remaining ingredients to the pureed nettles, and blend until very smooth.
• In a hot, lightly greased skillet, pour about 1/4 of the mixture evenly on pan, swirling to distribute thinly across the surface.
• Flip when batter looks almost cooked, and lightly cook the back side. When done, cover to keep warm while making the remaining crepes.

Filling

• In mixing bowl with the chopped nettles, add most of the goat cheese (remember to reserve some for garnish), lemon, ricotta, parmesan, and most of the mint. Mix together and set aside.

Assembly

• In the skillet used for crepes, add shiitake mushrooms and sauté lightly for a few minutes.
• Taking each prepared crepe, spread with an equal portion of the cheese mixture and place mushrooms evenly across crepe (not just for presentation, but it helps to cook evenly if they are spread over the entire circumference of the crepe when laying flat). Preference here to save a few for presentation.
• Fold each crepe in half, then half again. In still hot skillet, place crepes, preferably with a lid, to allow for all of the ingredients to warm and meld together, flipping as needed.
• As you are transferring the warmed crepes to each plate, add the remaining raw nettles to the skillet for a light sauté using a little oil and salt.
• Garnish each crepe with a few crumbles of goat cheese, chopped mint, and mushrooms if saved.

  Remove sautéed nettles and add to plate.

  Toss baby greens with olive oil and lemon for a nice added green salad on the side. The salad creates a nice balance to the rich cheese.

Keyword Breakfast, Creative, Crepes, Goat Cheese, Mint, Mushrooms, Nettles