Serve these thin pancake-like rounds laced with greens and lightly topped with fresh goat cheese as an accompaniment to stew, or offer them as a first course. They can be served flat or rolled. Yields about 18 four-inch galettes.
1 ½ c. flour
½ c. minced young greens (arugula, stir-fry mix, etc.)
1 ¾ c. milk; more if needed
½ c. minced scallions
2-3 Tbsp. butter
¾ tsp. salt
¼ lb. fresh, soft goat cheese
½ tsp. freshly ground pepper
4 Tbsp. minced fresh marjoram, oregano, or thyme
Whisk the flour into the milk, a little bit at a time, until mixture is smooth. Beat in eggs, salt, pepper, greens, & scallions. The batter should be about the consistency of heavy cream; add more milk if needed. Heat one Tbsp. of the butter in a skillet/griddle over med.-high heat. When butter is sizzling & pan is hot, spoon the batter into 4–in. rounds (as many as your pan will hold). Cook one side until you see bubbles forming and the edges look done (about one min.); flip and cook the other side. Continue with the rest of the batter, adding butter to the pan as needed. Arrange the galettes on a plate and keep warm under foil as you cook the rest. Serve slightly warm or at room temperature with the goat cheese and marjoram on the side.
From recipe by Georgeanne Brennan in Fine Cooking, April/May 1997