UPDATE: The Market will be closed this Sunday September 22. Come visit next Sunday September 29 for all your fall produce.
At the Fairmount Neighborhood Farmers Market this Sunday, held between 10 am - 2 pm on the corner of Agate and 19th Ave., you'll find fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm.
Kale and Leek Buckwheat Crepesfor the batter
1 cup unbleached all purpose flour
1 cup buckwheat flour
3 large eggs
2 cups milk
1 1/2 tablespoon unsalted butter, melted
a pinch of salt
for the filling
1 bunch kale
2 Tbsp olive oil
1 Tbsp tomato paste
salt and pepper
1 Tbsp balsamic vinegar
several handfuls of grated cheese such as aged cheddar or gruyere.
1. Prepare the batter. Combine the ingredients in a blender and mix until smooth. The batter should have the consistency of thick cream; add a little more milk if needed. It's best to let the batter rest for an hour or so before you use it. You can make it in the morning or even the night before your crepe dinner and if the butter separates out, just give it a quick mix.
2. Prepare the kale and leek filling. Rinse the kale leaves, strip the leaves from the stems, and roughly chop the leaves into 1/2 inch pieces. Cut the green part from the leeks (save for stock), trim off the root end, and slice the white part lengthwise. Rinse the white parts while separating the leaves to remove any dirt. Cut widthwise into 1/2 inch half moons. Heat a large skillet over medium heat and when the heat radiates to two inches above the pan, add the olive oil, the leeks, and a pinch of salt. Saute until glassy. Add the kale, season with salt and pepper, and continue cooking until the kale starts to soften and becomes bright green. Add the tomato paste and saute for a minute while it starts to caramelize. Remove from the heat and add the balsamic vinegar. Taste and season as needed.
3. Make the crepes. Heat a medium sized skillet over medium heat, melt a thin slice of butter and swirl to coat the pan. Pour in the crepe batter slowly while you swirl the pan so that it is just coated with batter. Cook until the batter loses its pale color and develops permanent bubbles. Secure a spatula under the crepe and flip with confidence. As the second side cooks, spoon a thin layer of the kale filling over half of the crepe and sprinkle over a thin layer of cheese. Flip the naked half over the filling half and slide onto a plate. Eat while hot.