¼ tsp each of Salt and Pepper
1tsp Butter or Coconut Oil
1Tbsp Coconut Oil
2 cups raw Kale, Cabbage, Carrot, and Onion
Egg crepes filled with a vegetable sauté of chopped kale, shredded red cabbage, shredded carrots and sweet onion.
To make crepes: Thoroughly beat two eggs seasoned with 1/4 teaspoon each salt and pepper. Heat a small well-seasoned cast iron skillet or safe non-stick omelet pan over medium high heat. Add 1 teaspoon butter or coconut oil to pan and allow to melt, then brush over pan so it is thoroughly coated. Add about half of egg mixture; it should just barely cover the bottom of the pan. As soon as mixture begins to set, gently lift crepe from around the sides with a fork or spatula, allowing any uncooked mixture to seep under. (The entire process should only take about 30 seconds.) Gently remove crepe from pan and place on a sheet of waxed paper while preparing remaining crepe.
In a second, larger pan, melt 1tablespoon coconut oil. Add 2 cups of raw kale, cabbage, carrot and onion mixture. Sprinkle with a little salt and cook over medium heat until cooked to your liking. (This mixture is delicious cooked just long enough to wilt the vegetables, but is sturdy enough to be cooked for longer if you prefer your veggies more well-done.)
Divide vegetable mixture between cooked crepes and roll up like a burrito. Wrap waxed paper around each crepe in the same manner, so that any juices won’t leak out while eating.
Crepes are good hot, cold or at room temperature.