Savory Greens and Cheese Grilled Crepes

Ingredients:

• 1 large bunch chard, kale, spinach, or collard greens (mixed works, too) enough for 6 C shredded
• 3 scant T fresh dill (do not substitute dried), chopped
• 2 T olive oil
• 1 t garlic powder
• 1⁄4 t kosher salt
• Fresh ground black pepper
• 4 ounces sharp cheddar, shredded
• 3 ounces feta or queso fresco, crumbled

1. If using chard or kale, remove the stems of the leaves; slice them into thin strips to make 6 C. In a medium skillet, heat 2 T olive oil over medium low heat. Add greens, (if you are mixing your greens, cook the chard, kale or collards first, then add spinach) garlic powder, salt, and fresh ground black pepper.
2. Sauté until just tender and bright green, about 2 minutes. Turn off the heat and stir in the dill. Let cool a few minutes and add cheeses.
3. Place a crepe on a plate; then place a scant tablespoon of greens and cheese mixture onto the bottom half of the crepe. Fold the top half of the circle over, then fold the half circle in half again to make a quarter circle. Repeat for all crepes.
4. Using the same pan as for the greens, add a bit of olive oil and return the crepes to the pan in a few batches. Cook a few minutes on each side, until golden brown and the cheese has melted.

To serve as an appetizer, cut each quarter circle crepe in half to make a wedge, then arrange the wedges on a plate. You can fully assemble these a day ahead and brown the day of your event. They also freeze very well and can be reheated in a 350 degree oven.

A sweet onion marmalade or pepper jelly would complement these well. If you are in a hurry, you could always try substituting flour tortillas, but leave them folded in half once and cut into smaller pieces after they are browned. Experiment with different cheeses and herbs; try adding toppings like a tomato bruschetta with a basil infused crepe or go sweet and use brie with fresh thyme and apricot preserves mixed with a little Dijon mustard.