French greens-stuffed pancake

[Guest guest]

Dinner tonight was something I learned off PBS many years ago; I don't

recall the host's name. This is down-home French farmhouse food--the

stuff sophisticated Parisian cooks would consider beneath them. It's

their loss, though, because this is DELICIOUS. Pardon the loose and

highly informal form of this; I've never seen it written out.

 

Kale or other tender but robust-flavored greens (not spinach), chopped

smallish

1/3 to 1/2 the amount of diced onion as greens

Two cloves garlic

Herbs or smoked paprika (see below)

Whole-grain pancake mix or makings

Olive oil

Broth or white wine

Salt and pepper

 

Sorry, I don't measure the kale or onion; you'll have to read through

this and then judge by eye. Fry kale and onions together in olive oil

until kale is starting to tenderize; adding the garlic to about the

last two minutes of the process. This goes faster if you put the lid on

and

remove it frequently to stir and check. Add maybe half a cup of

broth or white wine (dealcoholized is okay), put the lid back on, and

steam till greens are tender but not at all mushy, adding liquid as

needed. Remove lid and let cook till all liquid is gone.

 

If you want, you can add some marjoram and a little thyme and/or

tarragon at this point; just don't substitute oregano or " Italian

seasoning " . I use a little smoked paprika instead, preferably the

hot version.. Add salt and pepper to taste, but don't oversalt;

you'll see why. Scoop greens mixture into a dish and cover.

 

Add olive oil to skillet. Make a thin buckwheat or whole-wheat pancake

from mix or from scratch; it should be just slightly thicker than a

crepe and the size of the skillet. Don't use regular pancake mix;

this needs to be a whole-grain thing. If using buckwheat, double the

egg amount; otherwise, turning it whole is near-impossible (unless

you're good enough to flip it chef-fashion without a spatula, in which

case I hate you. ) Put it on a plate when done.

 

Spread greens evenly over the pancake, not too thickly, and sprinkle

them very generously with Parmesan. Roll up or fold over the

pancake, depending how thickly you spread the greens, let sit a couple

minutes for cheese to melt a bit, and eat. Serve with fruit..

 

Rain

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[Guest guest]

This would be lovely - I've made something very like it myself from time to

time, but I'll try your filling next time. The crepe itself I would have to

veganize, but that's no biggie Thanks!!!

 

Love, Pat

 

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