Ramson crepes are a light and flavorful twist on traditional savory crepes, using fresh wild garlic (ramsons) for a bright, herbal taste. These green crepes are perfect for stuffing with cheese, mushrooms, eggs, or smoked salmon, and they’re just as tasty on their own. This recipe makes 6–8 crepes.
Ingredients
For the Crepe Batter
1 cup all-purpose flour
2 eggs
1¼ cups milk
1 tablespoon melted butter or oil
½ teaspoon salt
1 cup fresh ramsons (wild garlic), chopped
Optional: a small handful of parsley or spinach for added color
For Cooking
A little oil or butter for the pan
Instructions
1. Blend the Batter
In a blender, combine flour, eggs, milk, salt, melted butter, and ramsons.
Blend until smooth and the greens are fully mixed in.
Let the batter rest for 15–20 minutes at room temperature—this helps make softer crepes.
2. Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it.
Pour a small ladle of batter into the center, swirling the pan to spread it thin.
Cook for 1–2 minutes until the bottom sets and edges lift easily.
Flip and cook the other side for about 30 seconds.
Repeat with the remaining batter, greasing the pan as needed.
3. Serve
Serve warm with your choice of filling—soft cheese, sautéed mushrooms, fried egg, smoked salmon, or even a dollop of sour cream.
Tips
Make sure the batter is smooth—blend well
You can store extra crepes in the fridge and reheat gently
If ramsons aren’t available, substitute with spinach and a small garlic clove for a similar taste
These soft green crepes are fresh, herby, and versatile—a lovely way to enjoy the flavors of spring in a simple, elegant dish.
