Nettle Crepes with Goat Cheese, Shiitake Mushrooms, and Mint
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!
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.