Spinach and Asparagus Pancakes with Herbed Chevre
Recipe by Molly Merrett of Local Feast Cooking Classes, Northampton
4 c. spinach, chopped fine
1 c. asparagus, diced
1 c. onion or scallion, chopped fine
2 large eggs, beaten
½ c. whole-wheat flour
½ tsp. sea salt
¼ tsp. fresh ground black pepper
oil for frying
2 oz. chevre
1 tsp. olive oil
2 tbs. water
a few pinches salt and black pepper
1 tbs. chopped fresh herbs
Heat 1 tbs. oil in a large skillet. Sauté the onion or scallion for 1-2 minutes, then add diced asparagus and sauté 2 minutes more. Add the chopped spinach and cook about 1 minute more, until asparagus is tender and spinach reduced.
Transfer the mixture to a medium bowl, and mix in the flour, eggs, salt and pepper. Heat another tbs. oil in the skillet and place ¼ c. of the mixture into the skillet at a time. You should be able to fit 3-4 pancakes in the skillet at once. Cook over medium heat until crisp and golden, 2-3 minutes, then flip and cook another 2 minutes on the other side. Add more oil between batches if needed.
Put the chevre in a small bowl, and stir in the olive oil and water. Add salt and pepper to taste, and add any fresh herbs you have available. Serve each pancake with a dollop of the chevre. Makes 8-10 small pancakes, serves 2-3.