Sunday’s are usually a favorite day of mine, the last hurrah of the weekend wrapped up into a day that usually lays wide open. This past weekend was full of close-to-home activities – Mike working in the shop and me cooking up a storm. We also had the usual grocery shopping, tidying of the house, wash – all the stuff you don’t really have time for during the week. All the really, really fun things. But, we did find a few hours to go hiking in the Wissahicken with the dogs, which always makes the day better. The trails wrap for miles, and for the majority of the trek, it’s just us. It’s gorgeous!
So, with August in full force, Mike is incredibly busy. It’s his ‘crazy time’, a time known to the carpenter as get while the gettin’s good. So, with him glued to the shop all weekend, it left me to get creative in the kitchen. An easy, yet hearty fancy-lookin’ meal I thought of for Sunday night didn’t take much prep, was different than what we normally go for, and hearty enough to fill Mike’s belly. Win-Win-WIn!
Kale & Sweet Potato Crepes
3 tablespoon of olive oil
3 gloves garlic
1/4 cup feta cheese (more or less to taste)
4 hearty handfuls of kale leafs
1 cup string beans
1 big sweet potato (diced into cubes)
1 cup wheat flour
2 tablespoons melted butter
1/2 cup water
1/2 cup almond milk (or regular)
1. Mix all crepe ingredients together with a whisk, the butter being last. Put in fridge for 20 minutes to let bubbles die down.
2. Mix sweet potato with 1/2 the oil and roast at 375 for 15-20 mins
2. Sauté garlic with oil, then add kale & green beans. Sauté 10 min.
3. Add 1/4 of the crepe batter to a very hot frying pan (sprayed with olive oil) – flip after 3-5 minutes.
4. Once crepes are done, fill with sautéed kale & green beans, some sweet potato and a bit of feta and roll up.
Remember to work hard & cook hard!