This recipe for ‘galettes of wild greens’ is adapted from Georgeanne Brennan’s The Food and Flavors of Haute Provence. If you don’t know of Brennan—a fellow Northern Californian who is to Provençal cuisine what yours truly would aspire to be to Tuscan regional cooking—definitely have a look at her lovely and impeccably written cookbooks.
Serve the galettes warm, with a soft, fresh cheese. Brennan calls for brousse, ‘the fresh curd of sheep cheese,’ although it’s my understanding brousse can refer to the curd of dairy or goat cheeses as well. Having no immediate access to brousse, I used a fresh, very soft goat cheese I’d brought back from Provence, that I let warm to room temp and then mashed up a bit. But you could also use ricotta or cream cheese. Neither of these will have the delightful pungency of a goat cheese, of course, which in my opinion is what these galettes really want to be partnered with.
This recipe makes about eighteen 6-inch galettes, according to Brennan. My galettes were slightly larger, about 7 to 8 inches, so I ended up with fewer.
1½ cups (about 250 grams) flour
1¾ cups (about 425 mls) milk
½ cup (about two handfuls) chopped fresh herbs like parsley, basil, and dandelion, in equal parts
¼ cup (one handful) finely chopped green onion
2 to 3 tablespoons butter
soft goat cheese, ricotta, or cream cheese (optional, for topping; Brennan’s recipe calls for 4 ounces, about 115 grams)
several sprigs of fresh marjoram
Rinse and roughly chop the marjoram and set aside.
Put the milk in a large bowl and mix in the flour a little at a time until smooth. Beat in the eggs, salt, pepper, herbs, and green onion.
Melt the butter in a skillet on medium heat. When the pan is hot (the butter foaming a bit), spoon in the batter just like you would for pancakes, and cook for about 4 minutes on each side. As with pancakes, flip only once. The galettes will be lightly golden when ready. Transfer to a plate and keep warm by covering with foil. I suggest folding them in half like crepes. Add more butter to your skillet as needed as you proceed with the galettes. Serve the galettes with the fresh cheese and generously sprinkled with the marjoram.