Heat milk in a saucepan over medium heat. Add kale. Remove from heat and let rest for 1 minute.
Pour milk and kale into a blender along with the rest of the ingredients. Mix for about a minute to obtain a smooth mixture.
Butter a 20 cm (8 inch), approx., non-stick pan. Pour in about 60 ml (1/4 cup) of the mixture, tilt the pan to coat it evenly and cook on each side until golden in colour. Transfer each crepe to a plate and cover with aluminum foil to avoid it from drying out. Repeat in order to obtain a total of 8 crepes.
Serve crepes with some shredded duck confit, lettuce, fresh mint and some homemade or store bought BBQ sauce.
Chef Helena Loureiro
Aspargus – serrano salad with almond cream and maple-mustard vinaigrette