| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
St. Louis |
Breads |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter, 1/2 |
|
|
stick |
| 4 |
c |
Chopped leeks, wash |
|
|
thoroughly |
| 2 |
c |
Sorrel or spinach, wash |
|
|
chop roughly |
| 2 |
|
Eggs |
| 1/4 |
c |
All-purpose flour |
|
|
Salt, optional |
|
|
Vegetable oil |
| 4 |
oz |
Smoked salmon, 4 to 8 |
|
|
Sour cream, for garnish |
|
|
Chopped chives, for garnish |
INSTRUCTIONS
Heat saute pan over medium-high heat. Add butter when pan is hot.
After butter melts, add leeks and saute until tender but not brown.
Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool.
In a medium bowl, whisk eggs until frothy. Add flour; whisk until
smooth. Add cooled leek mixture. Heat griddle over medium-high heat.
Film with oil. When oil is hot, drop about 2 tablespoons batter for
each pancake on griddle. Cook until brown. Turn and continue to cook
until brown on other side. Remove from griddle and top with salmon,
sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer
servings. Tester's note: If you saute the vegetables in advance, these
are easy to make for company. Recipe by: St. Louis Post-Dispatch
6/3/96 Posted to JEWISH-FOOD digest by Nancy Berry
<nlberry@prodigy.net> on Nov 09, 1998, converted by MM_Buster v2.0l.
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