| 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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