Ingredients:
1 large beetroot, cut into wedges
about a cup of shredded Swiss Chard
1 tablespoon of toasted pine nuts
2-3 tablespoons of local honey
3 tablespoons of red wine vinegar
pinch of lemon thyme
pinch of nutmeg
1 tablespoon of butter
creme fraiche (soured cream)
1 1/2 lbs of russet potatoes
8 tablespoons of self-rising flour
1 tablespoon of baking powder
1 1/2 cups of milk
4 large yard eggs
2 tablespoons of butter (for frying)
Cooking Instructions:
Cook the potatoes in their skins in a pot of lightly salted boiling water until tender. Drain and let cool. When workable, peel and pass through a mandoline or large cheese grater. Place in a bowl and add the flour and baking powder, with a little salt and pepper. Stir in the milk slowly, mixing well. Wisk in the eggs to make a batter.
Heat some butter in a large frying pan over medium-high heat. Take two heaping spoonfuls of batter and add to the pan. Fry one pancake at a time for large, thin pancakes. Cook for about one minute, or until the mixture begins to bubble, and flip. Set aside on a covered plate to stay warm as you cook off the remander of the batter. Use a little bit of butter on the frying pan between each pancake.
Cook the quartered beets in a little butter on medium high heat for about five minutes, flip and cook the other side, continue until soft. Drizzle the honey over the beets and stir to coat, then add the herbs, vinegar and nutmeg. Cook for a couple more minutes before adding in the Swiss chard and crushed pine nuts. Toss until greens are wilted.
On each pancake, place a spoonful of the filling and a dollop of the cream. Fold over and serve with a small cup of cream and fresh fruit.
