Green Street School Savory Crepes

Team: Green Street School Chefs Spring 2020

Host School: Green Street School

Age Group: Middle School



4 eggs, 1 1/3 C milk, 1C Bob's Red Mill gluten free All Purpose Baking flour, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried Oregano, 1/2 cup peeled finely diced Granny Smith sour apple, Olive oil for frying the crepes 


1 TBSP butter, 11/3 C milk, 1 TBSP corn starch, once thickened add"

saute' till clear 2 TBSP finely diced shallots, then add: 2 TBSP GSS made Rhubarb syrup, 2 TBSP finely grated beets, 2 TBSP VT Goat Cheese Chevre, 2 TBSP Cabbott extra sharp cheese, 1/8 C parsley, 1 pinch of red pepper flakes, pinch of black pepper , 1/8 tsp dried oregano, 1/4 tsp sea salt


Saute 4 finely diced small golden potatoes & 1/2 C finely chopped kale in 1 TBSP olive oil, add 1/8tsp sea salt

Preparation Instructions


Wisk together all ingredient except the apple until smooth, then add the apple & wisk together. Heat frying pan on medium high heat, add oil & when hot add 1/2 C batter for each crepe. When it turns a darker yellow & doesn't stick to the touch flip to cook the second side- add more oil if needed between flips


Heat the saucepan on medium high heat, melt butter, add the milk & heat a bit then add the corn starch stirring constantly with a wisk till it thickens. Then saute' the shallots till clear & add the rest of the ingredients stirring as you go. Cover with lid


heat the frying pan medium high, add the oil & once hot add the potatoes & saute for a couple of minutes, then add 1/4 C water, cover with lid & cook for a couple of minutes, add the kale & cook with lid for a couple of minutes, take the lid off cook down & lightly brown

To serve: put the filling in the crepe first, the sauce on top & roll up the crepe