Nettle Crepes with Raspberries
Don't worry about this dish stinging your mouth; the nettles in these crepes will only do you good. Young, cooked stinging nettle shoots are wonderfully edible, and they are packed with vitamins and minerals, while being low in calories.
Ingredients
- 2 organic eggs
- 2 cup organic milk
- 1 cup all-purpose flour
- 7 oz young nettle shoots, blanched and chopped
- 1/4 tsp white pepper
- Pinch of salt
- Vegetable cooking spray
- Fresh raspberries, mashed
Directions
- Beat eggs in a medium bowl. Add milk, nettle, flour, salt, and pepper, and whisk until well combined.
- Preheat a large nonstick skillet over medium heat. Spray with vegetable cooking spray.
- For the first crepe, pour about 3-4 tablespoons of batter into skillet, rotating skillet quickly until bottom is evenly coated. Cook crepe for 1-2 minutes until light brown. Flip and cook for another 30 to 60 seconds, then remove from skillet.
- Repeat previous step until batter is gone.
- Serve crepes with mashed raspberries.
Note: As nettles are rich in nitrates, they should not be consumed by young children, people with gout, or other people with a condition that requires a low-nitrate diet.
Did you know?
Nitrates, inorganic compounds that can cause health problems if they turn into nitrites in the body, accumulate naturally in many plants including nettle and spinach. However, you can minimize the nitrate content of your nettle dishes by only consuming young nettle shoots and by avoiding compost areas and outhouses when picking nettles. You can also reduce the odds of nitrates turning into nitrites by serving your nettle dish with a topping that is rich in vitamin C, such as fresh raspberries. Vitamin C, as well as vitamin E, are highly effective at preventing the conversion of nitrates into nitrites.
