|Swiss Chard from my friend Holli's Garden|
That particular bouquet of chard found its way into Pantry Pasta (rigatoni with olive oil, garlic, capers, crushed red chile flakes, anchovies, chard, a squeeze of lemon and a dusting of Parmesan).
Holli graciously offered to harvest another bouquet of chard for the pancakes, but I ended up settling for store-bought chard. The French name for this week's savory pancakes is farçous - defined as a type of pancake or thick crepe loaded with greens, especially Swiss chard. In addition to milk, eggs and flour, Dorie's batter has onions, shallots, garlic, parsley and chives. You can find the recipe here. I followed the recipe exactly but just lightly brushed the pan with grapeseed oil between each batch.
|Farçous - Swiss Chard Pancakes|
Dorie forewarned the recipe makes a ton of pancakes - about forty, 5-inch pancakes. In French homes, farçous are a robust main course, most often served with a salad. Dorie's preference, and mine, is to make them small enough to be served as an hors d'oeuvre. My initial thought was to top them with a dab of creme fraiche and a few crumbles of crispy prosciutto. However, by the time I cooked my way through a Vitamix full of batter, and nibbled on too-many-to-mention of these addicting pancakes along the way, my creatively and energy level fizzled rapidly. About half way through, to speed up the process, I switched over to crepe-mode by adding a little more milk to the batter and I was able to produce eight lovely crepes. Note: I was using a very small cast-iron skillet and could only cook 2-3 pancakes at a time (exactly 1 tablespoon of batter for each pancake); obviously, using a larger pan or griddle would speed up the process substantially.
|Swiss Chard Crepes|
The pancakes supposedly freeze well, but I may try to bring them to cocktail party tomorrow evening. Trapper has a few other ideas for the crepes.
|Trapper on crepe patrol|
Breakfast Update: I warmed a few of the leftover crepes and served them with scrambled eggs and prosciutto garnished with chives. Nice alternative to toast or tortillas!
|Crepes & Eggs|
French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s Around My French Table: More Than 300 Recipes from My Home to Yours. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!