Spring Recipes

Compiled by Cara Davenport, Education Manager, & Kathyrn Lawrence, Assistant Director

Crepes with Maple Sugar and Syrup •

Ingredients

1 1⁄2 cups milk

10 tbsp. unsalted butter, melted

1 egg

1 cup flour

3 tbsp. sugar

1⁄2 tsp. baking powder

6 tbsp. maple sugar

12 tbsp. maple syrup

Instructions

Recipe adapted from NYT Cooking

1. In a medium bowl, whisk milk, 4 tbsp. butter, and egg. In a large bowl, whisk flour, sugar, and baking powder; add milk mixture and whisk until smooth. Set aside for 10 minutes.

2. Grease a 10″ nonstick skillet with ½ tbsp. butter and heat over medium-high heat. Add ¼ cup batter; swirl pan to spread batter. Cook crêpe, turning once, until browned, 1–2 minutes.

3. Transfer to a warm plate and repeat with remaining butter and batter. To serve, sprinkle ½ tbsp. maple sugar onto each crêpe and drizzle with 1 tbsp. maple syrup. Roll up into a cylinder and serve immediately.

Ramp Crepes •Recipe adapted from NYT Cooking

Ingredients

2 large eggs

¾ cup milk

½ cup water

3 tablespoons canola oil

½ teaspoon salt

2 ounces whole-wheat flour (1/2 cup less 1 tablespoon)

2 ounces all-purpose flour (scant 1/2 cup less 1 tablespoon)

2 to 3 tablespoons finely chopped ramp leaves (or other fresh herbs)

Butter for the pan

Instructions

1. Place the milk, water, eggs, canola oil and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. When ready to cook, stir in the chopped ramps.

2. Place a seasoned or nonstick 6- to 8-inch crepe pan over medium heat. Brush with butter or oil. When the pan is hot, and just before it begins to smoke, remove from the heat and ladle in three to four tablespoons of batter (depending on the size of your pan). Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up. You’ll get about 12 crepes with an 8-inch pan, 16 with a 6-inch pan.

3. Suggested fillings for your crepes: Grilled asparagus, goat cheese, cream, or ricotta cheese, smoked salmon, maple syrup, bacon or sausage, mushroom and spinach.

Wild & Wonderful Ramp Chowder•Recipe adapted

from healthstartsinthekitchen.com

This Wild and Wonderful Ramp Chowder is the perfect way to celebrate Ramp Season! Paired with cheddar cheese and heavy cream the delicious wild leek flavor is exceptional in this soup. Gluten-Free with dairy-free options included.

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 55 minutes Servings: 8 servings

Ingredients

2 tablespoons Organic Grass-Fed Butter or Ghee or avocado oil

1 cup ramps roughly chopped, 1/2 cup bulbs & 1/2 cup greens

3 large russet potatoes peeled & diced, roughly 4 cups

4 cups Chicken Bone Broth or vegetable broth

1/8 teaspoon White Pepper

Sea Salt to taste

With Dairy:

2 cups Heavy Cream

2 cup sharp cheddar cheese

Dairy-Free:

2 cups coconut milk (canned)

1/4 cup nutritional yeast

Optional Toppings: crumbled bacon shredded cheese ramp greens

Instructions

1. In a dutch oven or other heavy bottom pot, over medium heat saute ramps in ghee until soft.

2. Add potatoes and chicken broth, simmer (covered) for 20 minutes or until potatoes are cooked through. (NOTE: taste your broth while heating and season with sea salt, ideally the liquid that the potatoes are cooking in should be well salted, perhaps a little tiny bit over salted)

3. Reduce heat to low. Add heavy cream and shredded cheddar cheese, stir well to combine. Cook over low heat until everything is well incorporated, do not boil.

4. I prefer to let this soup sit for a little while, maybe 30 minutes to an hour then gently reheat before serving. The flavors deepen and it will thicken up a little more. If you prefer an even thicker soup, you can blend 1-2 cups of the soup in your blender until smooth then add it back into the pot.

5. Feel to garnish individual bowls with toppings of your choice: bacon, shredded cheese & ramp greens are my favorite. Enjoy!

For more information visit: www.seriouseats.com/ramps-sustainable-harvesting