America is celebrating the legendary chef, Julia Child, on what would have been her 100th birthday later this month. When this theme was announced for our regular #SundaySupper, I must admit I was a little at sea. I had never heard of her, so I could not understand her huge influence on American culture – particularly how people cook at home. But the more I perused her recipes and the more I read about her, the more I liked her.
She seems like she was an indomitable woman; utterly fearless and, through the medium of food, a revolutionary. When choosing which of her recipes to make, I thought, naturally, that it would be a dessert. However, I was drawn to her hugely extensive collection of savoury dishes – and the particular ingredients of her Spinach and Cream cheese Pancakes jumped out at me.
Using the above quote as my excuse, I adapted the original recipe, which can be found here, excluding the Sauce Mornay and serving them instead as snacks to pick up and eat with one hand. I was moving into my new house at the time, so this was exactly the food we needed as we shifted boxes and assembled furniture! I also made the pancakes using a traditional British pancake recipe, simply because I know it backwards and it turns out well.
For a showstopping piece, Julia’s original recipe is far superior, but for a fun snack, here’s my adaptation:
For the Pancakes
For the Filling
Preheat the oven to about 150C.
For the pancakes, put the flour and salt into a large bowl and make a well in the centre. Crack the eggs into the well and begin to whisk the eggs in with the flour, adding the milk as you whisk. Add a little of the water at a time until you have a batter with a thin, creamy consistency.
Brush the bottom of a large frying pan with butter and put onto the heat. Add a little of the batter to the pan (this amount should make about 10 pancakes) and tilt the pan to spread all the mixture evenly. Leave it to cook for about 30 seconds, then lift the edges with a spatula to check it is golden. Then toss it in the pan (children will love doing this, although you may end up with a few on the ceiling!) and cook the other side for a few seconds. Slide onto a large plate.
When you have used all the batter, put the pancakes into the oven and turn down the temperature. This will keep them warm.
For the filling, Lightly beat the cream cheese with a little pepper and herbs. Set to one side. Sautee the shallots and red onion in a little oil in a pan. Tear the spinach and add with a pinch of salt. Once the spinach has wilted, remove from the heat and add salt, pepper and herbs to taste.
Remove the pancakes from the oven and put some of the spinach and onion mix onto each. Top with some of the cream cheese and wrap. Pass them around and enjoy!
Samantha from Little Ferraro Kitchen is hosting this special edition of #SundaySupper, and she has been joined by an incredible group of bloggers, all with their own take on some of Julia Child’s classic recipes. I will be learning a lot from them and from the great woman who has inspired our recipes this week! Remember, you can join us on Twitter at 7pm EST, where PBS will also be joining us, using the hashtags #SundaySupper and #CookforJulia.
Râpée Morvandelle by Cindy’s Recipes and Writings
Croissants by Cookistry
Eggs Baked in Ramekins (Oeufs en Cocotte à la crème) by Cooking by the Seat of our Pants
Cheese and Bacon Quiche by Tora’s Real Food
Tuna Salad Nicoise by Magnolia Days
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I
Poulet au Porto by Family Foodie
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops by Big Bears Wife