Savoury Kale and Potato Crepe

My street-food favorite! I can make it at home! Yippeee!

Crepe:
1/2 cup spelt (or other whole grain) flour
2 eggs
1/2 cup milk

Filling:
1 bag chopped kale
3 waxy potatoes, diced
1 clove garlic, crushed
juice of 1/2 lemon

1 slice cheddar cheese cut up

1. Boil chopped kale and diced potatoes until soft. When soft, drain and mix w. lemon juice & garlic.
2. Mix crepe ingredients (Should be quite liquid. If too thick, add milk. If too thin, add flour). Pour on  an (already very hot) frying pan or skillet coated with a bit of butter or olive oil. Flip when you can get under it with a spatula.
3. Once flipped, add a cut up slice of cheddar cheese to melt. Remove to a plate.
4. Put hot potato/kale filling on top of crepe, fold and enjoy!

Cool thing is that the filling and the crepes can be kept separately in the fridge for at least a week and enjoyed whenever you need a quick meal.