Scale

1/2 bunch of lacinato kale (washed and dried)
2 garlic gloves (minced)
juice from 1 small lemon
1/2 tbsp light miso paste (I like using a chickpea miso that is soy-free)
1/4 tsp red chili flakes
2 tbsp extra virgin olive oil
1/4 cup grated parmesan cheese (I use a freshly grated mixture of parmigiano region and pecorino romano)

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Remove the stem from the center of each leaf. If you pinch from the bottom and follow the leaf up, it should be super simple to strip the tender part off the stalk. Lay 3 to 4 stem-less leaves on top of each other at a time, roll up, and thinly slice (basically you’re chiffonading the kale).
In a large bowl, whisk together the garlic, miso, lemon juice, and red pepper flakes. While continuing to whisk, add in the olive oil. Add the kale to the bowl and toss with your hands. Add in the cheese and toss again. Allow to sit for 15-30 minutes prior to serving.

Add the sifted flour and salt to a bowl. While whisking, pour in the water and whisk until smooth. Pour through a fine mesh-sieve.
Heat a small frying pan over medium-high heat. Add in a bit of love oil, then wipe the pan down with a paper towel. Pour in 1/4 cup of batter and immediately tip the pan around so it forms a thin layer. Cook for 3 minutes before flipping and cooking for another 2-3 minutes. The crespelles should be lightly golden.