I like to read cookbooks, so I knew that there was a recipe called "Oven Pancake" in Simply in Season, but it didn't seem that appealing and I couldn't figure out what kind of meal it fit in.
Well, lo, a friend of a friend served an oven pancake with Sausage and Greens Soup (also from SinS, as I abbreviate in my supper notebook), and epiphany: crepes! The ingredients are so similar and the texture is silky, just like crepes. I duplicated that menu, and I'm hooked.
Ben did his first helpful work in the kitchen: he grated the smoked cheddar to go on top of the pancake. He worked steadily, with absorption, and only at the end did he ask for a piece of cheese. What a guy!
Vegetable or Fruit Oven Pancake
Grease 9" pie pan or iron skillet with 1 Tbs. butter.
Have ready 2/3 c. lightly steamed or sauteed asparagus, in 1" pieces, or other vegetables (I sauteed the asparagus right in the iron skillet)
Whisk until smooth:
3/4 c. milk
2/3 c. flour (can use WW pastry)
1/4 tsp. salt
(I added some thyme too)
Pour over asparagus and butter in skillet. Bake at 400 for 20-25 minutes, until puffy and golden. Sprinkle 1/2 c. grated cheese on top and serve immediately.
I will use this oven pancake for snacks, lunches, and alongside soup for dinner. Leftovers were a great snack straight from the fridge. I'm pleased at the simplicity, thrifty use for less-than-prime produce, and room for creativity.