Crepes with Potatoes and Cabbage
For the Crepes 4 large eggs 1 ¾ cup milk 1 cup all purpose flour 1 cup whole wheat flour ½ teaspoon salt
For the Vegetables 12 ounces potatoes peeled and quartered ½ medium Savoy Cabbage cored and diced
For the Finishing the Dish 6 ounces slab bacon, rind removed and minced 1 clove garlic pealed ½ cup flat leaf parsley 1 tablespoon butter Sea Salt and black pepper
Prepare the crepe batter by breaking the eggs into a large bowl and whisk until they are thoroughly blended, then add milk, sift both flours and salt and whisk just until combined. Let the batter sit, covered for 1 hour refrigerated. Prepare the vegetables by bringing water to a boil in the bottom of a vegetable steamer over high heat. Add the potatoes to the steamer, then the cabbage, and cook until the potatoes are tender, about 15 minutes.
Meanwhile preheat the oven to 200 degrees. Cook the crepes by placing 1 tablespoon of the minced slab bacon in a medium skillet and cook over medium heat until just golden about 1 minute. Pour in ¼ cup of the crepe batter and swirl it around in the pan so it covers the bottom, incorporate the bacon. Cook about 2 minutes and flip it and cook until golden. Transfer crepe to a plate; continue until l crepes are made. Mince the parsley with the garlic. When vegetables are cooked transfer them to a warmed serving bowl, add the butter, season with salt and pepper and toss well. Add the parsley and garlic, toss again, and serve with the crepes alongside.