It turned out to be somewhere between a pancake & a quiche if that’s possible. The pancake puffs up & gets crispy almost like the crust of a quiche but takes 1/4 of the time to prepare & bake.
I liked it. Chris liked it. I’ll definitely be making this again.
What do you put on or in your pancakes when you eat them for dinner?
- 1 bunch broccoli rabe, cut into 1 inch pieces
- 3 cloves garlic
- 2 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt (+ extra for salting water)
- 1/2 teaspoon black pepper
- 1 pinch red pepper flakes
- 3 tablespoons unsalted butter, separated
- 1/2 cup Pecorino Romano cheese, grated
- Pre-heat oven to 450.
- Fill a large pot half way with cold water & bring to boil.
- Add salt to the water.
- Blanche the broccoli rabe in the water for 2-3 minutes or until it turns bright green & then remove & either run cold water over it or submerge it in an ice bath. Drain & dry the broccoli rabe with paper towels squeezing out any excess liquid.
- Melt 1 tablespoon of butter.
- Place a 10 or 12 inch cast iron skillet in the oven for 5-10 minutes
- In a blender or a food processor, add the eggs, flour, milk, salt, pepper, sugar, red pepper & garlic. Blend until combined & foamy.
- Add 1 tablespoon melted butter into the mixture & pulse to combine.
- Remove the skillet (carefully!) from the oven. Add the two remaining tablespoons of butter to the hot skillet. Tilt the skillet so that the butter coats the whole thing including the sides.
- Add the broccoli rabe to the buttered skillet.
- Top with grated cheese.
- Pour the batter mixture over & around the broccoli rabe.
- Bake for 15-20 minutes or until the batter is cooked through & becomes crispy & golden around the edges.
- Serve warm or at room temperature. Top with hot sauce.