Saturday, December 27, 2008


makes 24

5 slices bacon
2 cups peas
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 cup heavy cream
1/3 cup milk
3 tablespoons unsalted butter, melted
1 teaspoon lemon zest
1 tablespoon mint leaves
2 1/2 teaspoons kosher salt
3 large eggs, room temperature
2 teaspoons lemon juice

Canola oil

1/2 cup sour cream
1/4 teaspoon salt
1/2 teaspoon lemon juice

Cook Bacon: Preheat oven to 350°F. Put bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12 minutes. Let cool on the cooling rack. Once cool, chop 3 pieces into small 1/4” bits and transfer to a small bowl – will use later for batter. Chop remaining 2 pieces into 1/2” bits and place in a small bowl to be used for garnish. Set aside.

Blanch Peas: Prepare an ice bath and set aside. Bring a medium saucepan of water to a boil. Add 1 Tablespoon of salt and the peas. Return water to a boil; cook 1 minute. Using a skimmer, transfer the peas to a ice bath to stop the cooking and preserve their bright green color. Drain and pat dry with a towel.

Make Batter: In a large bowl, mix together flour and baking powder, and set aside. Transfer 1 cup of the peas to the jar of a blender. Add the cream, milk, melted butter, lemon zest, mint leaves and salt; blend for 20 seconds. Add eggs, and process a few seconds more, just until they are fully combined. Pour pea mixture into flour mixture, add the remaining peas and bacon (3 of the 5 pieces) and fold to mix. Add the lemon juice. Do not over mix or the galettes will be tough.

Cook Galettes: Pour a Tablespoon of canola oil a non-stick pan. Spread oil evenly in the pan. Working in batches, drop a heaping Tablespoon of batter into the pan, being careful not to overcrowd. Cook until the underside is golden, about 2 minutes. Turn pancakes over and cook until the other side is golden and the pancake is cooked through, about two minutes more. Transfer to a large serving platter.

Repeat with the remaining batter, adding more reserved fat as needed between batches. (If you run out of fat, use butter or canola oil).

Garnish: Combine the sour cream, salt and lemon juice.

Serve: Top each pancake with a dollop of sour cream and sprinkle with bacon. Serve immediately.

courtesy of: Parties That Cook, San Francisco Office: 601 Minnesota Street, Suite 115, San Francisco, California 94107, 1-888-907-COOK

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