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
¾ cup all-purpose flour
¾ - 1 cup milk or light cream
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
1 cup crème fraîche, sour cream or plain yoghurt mixed with
1 tablespoon lemon zest, finely shredded or minced
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 --