Provencale Pancakes Recipe
Are you looking for a Provencal Pancakes recipe that gives a tasty twist to your meal? The primary ingredient in this is Vegetable. A lip-smacking Side Dish, this Provencal Pancakes completes your spread. Make this Provencal Pancakes popular amongst your friends and let them know how good it tastes.
Ingredients
1 cup pancake batter
2 large onions
2 large yellow peppers
1/2-1 green chili pepper
2 medium sized ripe tomatoes
1 small clove garlic, minced
3 tbsp finely chopped parsley
6 fresh basil leaves, torn into small pieces
1/4-1/2 cup coarsely grated Swiss cheese
1/2 cup coarsely grated Parmesan cheese
1/2 cup olive oil
Oregano
salt and pepper
Serve with: Rice and Turnip Puree
Garnish with:radish flowers or tomato wedges sprigs of parsley
Directions
Make the pancake batter at least 2 hours in advance and chill in the refrigerator.
You will need only one quarter of the volume so reduce the ingredients by three quarters.
Make the filling: trim, peel, and thinly slice the onions.
Heat 1/4 cup of the oil in a wide, fairly deep skillet and fry the onions very gently for 10 minutes, stirring frequently.
Rinse and dry the peppers, remove their stalks, seeds, and white membrane and cut into very thin strips.
Add to the onions with the chili pepper and fry over moderate heat for 5 minutes, stirring.
Peel the tomatoes and remove their seeds, chop the flesh coarsely, and add to the onion and pepper mixture with the garlic.
Stir well, cover, and simmer gently over low heat for 15 minutes, stirring occasionally.
Add a pinch of oregano and season with salt and freshly ground pepper and cook, stirring continuously over moderate heat to allow the liquid to evaporate and the mixture to thicken.
Add a little more salt to taste, stir in the parsley and basil, and allow to cool to room temperature.
When cold, transfer to a large bowl.
Grate both cheeses.
Mix with the pepper and onion mixture and stir in the pancake batter.
Lightly oil a small nonstick skillet about 7 in in diameter and heat over moderate heat for about 2 minutes or until it is very hot.
Ladle about 1/2 cup of the mixture into the center of the skillet, quickly tipping it from back to front and side to side to distribute the mixture all over the surface of the skillet while still liquid.
Cook for 3-4 minutes, or until set and pale golden brown on the underside, then turn carefully and cook for another minute.
Keep hot in a warm oven while you cook the other pancakes.
You will need only one quarter of the volume so reduce the ingredients by three quarters.
Make the filling: trim, peel, and thinly slice the onions.
Heat 1/4 cup of the oil in a wide, fairly deep skillet and fry the onions very gently for 10 minutes, stirring frequently.
Rinse and dry the peppers, remove their stalks, seeds, and white membrane and cut into very thin strips.
Add to the onions with the chili pepper and fry over moderate heat for 5 minutes, stirring.
Peel the tomatoes and remove their seeds, chop the flesh coarsely, and add to the onion and pepper mixture with the garlic.
Stir well, cover, and simmer gently over low heat for 15 minutes, stirring occasionally.
Add a pinch of oregano and season with salt and freshly ground pepper and cook, stirring continuously over moderate heat to allow the liquid to evaporate and the mixture to thicken.
Add a little more salt to taste, stir in the parsley and basil, and allow to cool to room temperature.
When cold, transfer to a large bowl.
Grate both cheeses.
Mix with the pepper and onion mixture and stir in the pancake batter.
Lightly oil a small nonstick skillet about 7 in in diameter and heat over moderate heat for about 2 minutes or until it is very hot.
Ladle about 1/2 cup of the mixture into the center of the skillet, quickly tipping it from back to front and side to side to distribute the mixture all over the surface of the skillet while still liquid.
Cook for 3-4 minutes, or until set and pale golden brown on the underside, then turn carefully and cook for another minute.
Keep hot in a warm oven while you cook the other pancakes.
