|Description:||Fine Cooking #20, May 97||Posted:||2003-02-08|
|Key words:||galettes, greens||Category:||Side Dishes|
|Ingredients:||1 c young greens
1/4 c scallions
1-1/2 c white flour
2 c milk
3/4 tsp salt
1/2 tsp pepper
|Preparation:||Clean and mince greens and scallions. (we like Arugula. Available pre-cleaned from Trader Joes for a good price. Spinach is blander. They suggest fresh baby dandelion greens, but that's too bitter for me.)
Whisk the rest. Stir in the greens. It should be about like heavy cream. Add more milk if needed.
Cook like crepes - use a good nonstick (we use our cast iron) and melt a bit of butter. I like to freeze the stick then rub it over the surface between galettes. Serve with softened goat cheese with an herb of your choice stirred in.