I’ve been listening to Splendid Table podcasts while I cook, and this particular day they were describing a French pancake or thick crepe, called Farçous. The recipe calls for swiss chard greens, but since I had some lovely beet greens waiting in the refrigerator, I decided to use those instead. So I immediately went up to the computer, printed out the recipe from the website, and made a batch!
I ended up with these savory thin green pancakes which I greatly enjoyed with a little feta cheese on the side. They really are more like a thick crepe, as there’s no leavening in the pancake other than the eggs.
Find the recipe here: http://www.publicradio.org/columns/splendid-table/recipes/breakfast_chardpancakes.html – I just substituted beet greens instead, and then I cooked them in a non-stick pan with very little oil. The recipe is blended together in a food processor with very little effort for a great reward. Get your kids to eat their greens by telling them it’s an extension of green eggs and ham… and pancakes!
