Rosemary & Walnut Flour Crepes with Wilted Greens, Apples & Squash
Last night we lit our first fire. The warm embers released their zealous billows of heat, flushing my cheeks while the boughs of holly shivered outside the window. When the last log was stripped bare I gazed into its glowing cinders thankful for one of winter's most comforting charms.
I had hoped to cast on another log tonight, but the day was rather balmy and fickle, little deserving of a roaring fire. But my hope is in the days to come. Cooler temperatures will arrive from the west as will my loving in-laws, whom I terribly miss. So perhaps in a day or two I shall enjoy my fire once more, family by my side, our cheeks aglow with gaiety and our hearts pulsing with thanksgiving.
As I prepare for the reunions and festivities of the week I continue to experiment with tasteful, grain free dishes to accompany the venison and smoked turkey that will grace our Thanksgiving table. A simple crepe made with walnut flour enfolds a savory mix of wilted kale sautéed with garlic and onion, balsamic glazed honeycrisp apples and butternut squash. Rolled up and trimmed with sweet pomegranate. A jovial dish in every way.
So while we fawn over the beloved rituals of the holiday let us remember that it is with grateful and selfless hearts we approach our Thanksgiving table. May each dish be made with love and our conversations be sweet and life-giving. And may those vehement flames of the roaring fire comfort and warm your soul.
I wish you and your family a most blessed Thanksgiving!
Rosemary & Walnut Flour Crepes (Makes 5 crepes)
- 1/2 cup walnuts
- 1/4 tsp salt
- 1 TBSP fresh rosemary, chopped
- 5 eggs
- ghee/butter for greasing the pan
Pour walnuts into a blender and blend until finely ground (do not overdue it or you will get walnut butter!) Add the remaining ingredients to the walnut flour and blend until smooth.
Grease a 10 inch non-stick pan. Heat pan on high then reduce to medium. Add 1/3 cup of batter to the pan and swirl pan to coat entire surface with batter. Cook for about 1 minute or so and then flip using a spatula. Cook the other side for about 1 minute. Remove from pan.
*Before you add the batter make sure the pan is hot, you want to hear a sizzle sound as soon as the batter hits the pan. Otherwise your crepes will fall apart.
Repeat the process with remaining batter.
Wilted Greens, Apples and Squash
- 6 cups of baby kale or spinach
- 2 cloves of garlic, minced
- 1 yellow onion, chopped
- 2 cups butternut squash, chopped into small bite size pieces (I bought mine pre-chopped at Whole Foods)
- 1 large honeycrisp apple, chopped
- 1/2 cup balsamic vinegar
- 1 TBSP ghee or butter
In a large sauté pan add ghee and heat over medium heat. Add chopped onion and sauté until translucent. Add greens and sauté until wilted. Add garlic and cook for 1 minute. Remove from pan and set aside in a bowl.
In the same pan add the butternut squash, apple and 1/4 cup balsamic vinegar. Sauté for 15 minutes. Add the other 1/4 cup of balsamic and sauté for another 15 minutes or until the butternut squash is thoroughly cooked.
Turn off heat. Add the greens and onion mixture back to the pan and mix.
To assemble, lay a crepe flat and spoon the filling in the center, fold the edges and enjoy!
Gluten/Grain/Dairy Free
Reader Comments (38)
Cheers,
Rosa
xo,
Kathryn
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Thanks.
http://missbobino.blogspot.com
Where do you find your amazing vintage utinsels and cloths that you use for cooking?
Alison, my uncle is a bow hunter and always provides the venison each year :)