Sunday, May 20, 2007

Chive Talkin' - Chive and Poppy Seed Crepes

Another unsung hero of the culinary world, relegated to living on the fringes as a garnish or flavoring flourish, chives deserve much more of a spotlight than their history or current status demonstrates. Chives are a part of that famous Barrymore family of allium, whose other members are onion, leek and garlic. These fine, thin straws of bright-eyed green can rightly feel the pull of the green-eyed monster as they are snipped yet again and tossed carelessly on a sour-cream besotted baked potato.

Outside of infused oil or a pesto ultimately dominated by parsley’s muscle, few recipes try to improve chives' rank in the food chain. It became apparent that if I was going to feature this slip of an onion, I would also have to get out the scissors like everyone else and start snipping away.

There was, however, no reason not to improve its odds by strength in numbers. Once a recipe receptive to manipulation was found, I made my vow not to leave even one tender blade behind in the colander. A handful became two. A star was born.

Chive and Poppy Seed Crepes – Adapted from Food Down Under


Ingredients

¾ cup all-purpose flour
¾ - 1 cup milk or light cream
2 eggs
2 generous handfuls chives, snipped into ½ inch lengths
4 tablespoons poppy seeds
½ teaspoon salt
¼ teaspoon pepper

Butter, oil or non-stick cooking spray

Filling

1 cup crème fraîche, sour cream or plain yoghurt mixed with
1 tablespoon lemon zest, finely shredded or minced


Method

In a large bowl, combine the flour, poppy seeds, salt and pepper. Depress flour with your knuckles to form a well. Pour milk and add eggs into the well, then beat vigorously with wire whisk until fully blended and smooth. Stir in chives.

Prepare large skillet with butter, oil, or non-stick cooking spray (particularly critical if using natural finish cookware; crepes will stick and tear). Heat skillet over low-medium burner, then pour approximately ½ cup batter in skillet, quickly spreading it in a circular motion with the back of the cup from center of the skillet toward edges. Cook for approximately 1 minute, then turn to cook other side. Remove each crepe to a plate, allowing to cool slightly. Spread some filling on each crepe. Either roll crepes individually or stack them. Crepe batter thickens very quickly. If you prefer rolled crepes, add extra milk for thinner batter. Thinner crepes are much easier to roll. Photo shown is a wedge cut from stacked, thicker crepes.

Serves 2 --

This post is being submitted to Rinku of Cooking in Westchester. Rinku is hosting Weekend Herb Blogging, a weekly food blogging event, for the event's creator, Kalyn Denny of Kalyn's Kitchen.

20 comments:

Kalyn said...

This is totally serendipity because I just left a comment somewhere else saying I really should plant some chives and then I found this! The crepes sound wonderful.

Lucy said...

Chives are the darlings of spring aren't they? My favourite herb of all. Susan, what a good looking stack of crepes, so heavenly and subtly flavoured.

I wish I could grow chives - my plants always wither the moment they go into the ground! Yours look snappily fresh.

Cynthia said...

I love chives and use them daily in my cooking. For me, they are so much more than a garnish. Thanks for giving this unsung hero the props it deserves. (Listen to me slanging - props) lol.

Sandeepa said...

I make such crepes, but never added chives or poppy seeds, always onion and green chillies.
I have some chives in my planter which I have to use, so I am going to do this. Thanks

Creativecook said...

Susan,

Such amazingly beautiful looking crepes. Must try them sometime. I love chives with eggs.

Rinku

Mishmash ! said...

Unsung hero is getting some real good attention hee :) loved the second pic.

Btw, thannks for letting me know about the availability of berbere mix....really appreciate the help :)

Shn

Genie said...

I've started chives this year, and now I'm definitely hoping they get started and grow tall and strong -- this recipe sounds delicious! Can't wait to try it when the chives come up.

christine (myplateoryours) said...

I love chives and garlic chives. These guys are the hardiest thing in my garden (after the mint.) Lovely recipe.

Susan said...

Thanks, Kalyn. Too funny. I'm thinking maybe you are meant to plant some chives. : )
--
Lucy - You might have some success with them planted in a large pot positioned in a sunny window. They would look especially "darling" there.
--
Hi, Cynthia. I'm glad chives get some respect somewhere! "Props" - very clever. ; )
--
Hi, Sandeepa. Good to see you. Onion and green chili crepes? Now I am compelled to make my own dosa batter. Thanks!
--
Welcome, Rinku! Chives and eggs are classic with good reason. Thanks for the kind words.
--
Thanks, Shn. Happy to help with your berbere mission. : )
--
Welcome, Genie! You'll find home grown chives will get plenty tall and strong. There's nothing like fresh from the garden. Thanks for your visit. I hope to see you again.
--
Thanks, Christine. Nothing's as hearty and invasive as mint!

Susan said...

Christine - I meant "hardy." Sometimes there's not enough caffeine in the world. Like right now.

bee said...

luscious. creme fraiche makes everything sing.

Patricia Scarpin said...

Susan, you'd be amazed by how "left aside" chives are here in Brazil - they'll mostly appear as a support for parsley.

I like chives a lot and this dish looks absolutely delicious!

Mandira said...

Susan, just finished reading your meme, and the crepes look amazing. I'll have to try this this weekend.

Susan said...

Bee - It's rich, but a nice, occasional treat.

Thanks, Patricia. I understand the love of parsley (I'm crazy for chimichurri myself), but I like the mild, fresh oniony bite of chives, too.

Mandira, thank you. These cooked up very quickly. They'd make an excellent weekend brunch, exactly how I served them.

Christina said...

My chives are going mad in "the octagon" and I've been using them in just about every meal. Thanks for providing such a tasty use for them. I think I know what ECG and I will be eating for brunch on Memorial Day . . ..

Susan said...

Christina - I'm so glad your octagon is a raging success. Just think what it'll be like over the summer.

Julie said...

Those crepes look so good and the flavors sound wonderful.

Susan said...

Thanks, Julie. If I had more chives in the house, I'd probably make them tonight for a simple supper. Welcome to my blog. Good to see you here.

Johanna said...

these look delicious - light and tasty - just the thing for a lazy brunch - thanks - will put recipe aside to try some time.

Susan said...

Thanks, Johanna - This is my definition of a lazy brunch, too. If you've been up late on Saturday and sleep late on Sunday, a fussy meal is the last thing you feel like doing.