From Clotilde Dusoulier’s The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen.
Serendipity. I wanted to feature eggs and brunch on Cooks Corner. I was percolating some thoughts on savory French toast and thought about scallion pancakes. I happened to be in Barnes and Noble, in the cooking section, natch, and came across The French Market Cookbook. I love French farmers markets. I look forward to visiting Rennes, in the Brittany region, every other year and am certain to make sure that I’m there over a Saturday to visit Marché des Lices – the second biggest open air market in France.
I started flipping through the pages and landed on a recipe for pascadous, a green pancake. It was meant to be. Armed with fresh eggs and Swiss chard from my farmers market, I followed the recipe pretty closely.
I used a crepe pan – an As Seen on TV product! It’s small and can only make one pancake at a time, but it cooks a lot faster – about 30 seconds per side. I’m guessing that the times listed below are accurate. Watch the cooking process closely and adjust according to your heat and cooking equipment. If I were you, I’d go to the “As Seen on TV” aisle in your local store (I found mine in a drug store) and pick it up. I made about 10 pancakes. (I may have made 12 and ate two during while I cooked. I cannot confirm or deny…)
Plan ahead. The recipe calls for the batter to be refrigerated at least two hours, up to overnight. Prep it the morning you plan to make them.
I served this first batch with melt-in-your-mouth steak. Very simple and satisfying meal. Hubby said that the pascadous can replace French fries any day.
- 1 c all-purpose flour
- 4 eggs, 2 whole and 2 separated
- 1 garlic clove, finely chopped
- 2 tbs dry white wine
- 1/2 c milk
- 1 c chopped Swiss chard, stalks removed
- Freshly ground sea salt and black pepper
What you do:
- Combine flour and about 1 tsp salt in med bowl.
- Make well in center.
- Add 2 whole eggs and 2 egg yolks.
- Stir to mix with part of the flour.
- Season with pepper.
- Mix garlic and wine with egg mixture.
- Slowly whisk in milk until flour is well incorporated and mixture is creamy.
- Cover and refrigerate for at least 2 hours.
- When ready to cook, remove from the fridge and fold in Swiss chard.
- In mixer bowl, beat the egg whites with 1/4 tsp salt until stiff peaks form.
- Fold gently into egg batter with spatula.
- In lg sautépan heat 1 tbs of EVOO over med heat.
- Add about 1/4 c batter to hot skillet, without flattening.
- Repeat to form as many pancakes as will comfortably fit in pan.
- Cook until edges are set and pancakes are golden, 4 to 5 minutes.*
- Flip and cook for 3 to 4 more minutes, until the other side is golden.
- Transfer to warm serving plate, grease pan again, and repeat with remaining batter.
- Serve hot, with a sprinkling of salt and pepper on top, maple-flavored sour cream and a sprinkle of green onions, if desired.