Ramp Crepes Recipe

Ramp Crepes

Ramp Crepes Recipe

Ramps Crepes (or wild leeks) are perennials whose flavor is the best “2-in-1” of the sauté world: garlic and onion together. How can one resist that magic coupling? Ramps Crepes grow early in the spring for a brief period of time and their appearance has every food-obsessed person — armed with a camera phone and social media — hunting for them and posting their find posthaste. And as soon as they do, multiple, almost-instantaneous and simultaneous “where did you find its” arrive in their comments box, Twitter responses and Instagram notes.

For good reason because ramps are actually not easy to find. If you chance upon them while taking a hike, you are not allowed to harvest in city, county or state parks. While ramps are native to the Appalachian region, they are difficult to establish and overharvesting can be devastating to them.  So, unless you have them in your yard, you can find them in specialty food stores for about $15 a pound (and most of the ones I have seen come from West Virginia.)

I like to use ramps both raw and cooked. The flavor is truly assertive and unique. Once you taste it, you will understand what all the rampage is about.

Here are three recipes that can stand by themselves but can also be combined for one showstopper of a dish.

 

Details

Servings

8 Servings

Prep time

60 Minutes

Cooking time

30 Minutes

Ingredients

  • 1/4 c non-dairy milk beverage

  • 1/2 teaspoon apple cider vinegarFlour mix**

  • Flour mix**
  • 1/4 c quinoa flour

  • 1/4 c + 1 tsp. chickpea flour

  • **Use the above or any combination of flours – try brown rice flour, spelt, or an all-purpose GF flour mix. I like keeping a high-protein flour such as chickpea flour or quinoa flour in the mix as it provides some heft (and of course, protein)
  • 3/4 c arrowroot starch

  • 1/2 t ground flax seeds

  • 1/4 t salt

  • 1 t coconut palm sugar or turbinado sugar

  • 3/4 to 1 c chopped ramp leaves

  • 8 oz or 1 c cool vegetable stock/water

  • 2 T extra virgin olive oil

Directions

  • Start by making your non-dairy “buttermilk.”  Combine non-dairy milk and vinegar and allow to sit and curdle for a few minutes.
  • Sift the dry ingredients into a mixing bowl and give them a good whisk to both aerate and evenly distribute. Gradually add the water.
  • Add curdled milk, and once combined, drizzle in olive oil as you stir briskly. It will be very liquid, which is precisely where it should be. Add the chopped chickweed.
  • Cover and allow to rest for at least 1 hour. If you need to leave it for longer, it’s perfectly fine to transfer it to the refrigerator. Allow batter to come to room temperature before cooking.
  • After resting and allowing the flours and starches to bloom, the batter, while still slack, should be a little thicker. Don’t fret if you feel like its just too runny. Have faith. If the batter has some settling, just mix again with a whisk.
  • Heat a small, non-stick pan over medium heat and grease it lightly with oil. I used my well-seasoned cast iron skillet.
  • Once the pan is hot, pour 1/4 cup of batter in the center of the pan. Swirl the pan to distribute the batter as thinly as possible. Its not very important to make perfect circles, in my opinion. You will roll them or fold them up anyway. And you can call it “rustic” right?
  • About 10-15 seconds in, you’ll notice large dome-like bubbles inflating underneath the crepe. After about 1 minute, the edges will be sturdy and you can gently lift up one side with a spatula and either flip the crepe with your hand or with the spatula.
  • The cooked side should be a pale golden brown. Allow it cook for about 20 seconds more on the other side and then transfer from pan to plate.