Stuffing your Leftover Turkey into a Food Riddle

Can you name a dish that has circled the globe, and has been named after a volcano, a baby, and a country sing-along?  We are talking of course about that popover on steroids, the German Pancake. Call it a Dutch Baby, a Hootenanny Pancake, a Volcano Pancake, or whatever you like, it’s delicious (my 1960 era McCall’s cookbook, where I first discovered it, calls it an Oven Pancake Puff). I think every country in Europe, and the states, claim this dish, except for France—I haven’t yet found a French name for it, though it is a close cousin of the crepe. And it’s absolutely the easiest bread you will ever make. Stir it up, pour it in the skillet, and magic happens. It puffs in the oven and deflates as it cools.

As we will all be searching for leftover turkey recipes this week, isn't it a good time to revive this versatile international quick bread?

The classic preparation for eating this big puffy crepe is French inspired, warm with lemon and sugar like crepes served at the market. Add some strawberries for a breakfast treat. But it’s also terrific with savory things. So here are two ways to tie it in with your turkey. 

One is to make a classic chicken turkey salad, and simply fill the pancake with the salad. Cut in wedges and serve. 

But I took it one step further and made a fancy roll up.I took that same turkey salad filling, which I fluffed up with some leftover cooked broccoli and chopped cherry tomatoes, and rolled it right up inside the popover (I went very light on the mayonnaise for the salad, just enough to bind it, as there will be a dipping sauce). Then I cut it into slices.  I stirred together a little dipping sauce by thinning out some créme fraîche with half and half, and adding a touch of dijon mustard and some chives. The only tricky part:  if your pancake sticks to the pan, you’re toast! 

Hope you all had a wonderful Thanksgiving, and a I wish you a happy holiday season ahead.

RECIPE:  Puff Pancake Roll Ups

You will need a good Cast-Iron Skillet to make a proper pancake. I use a recipe similar to this one at Epicurious, though I use milk instead of cream, and I use a whisk instead of the blender. (If you're going to serve it the traditional way, I find that brushing it with butter after it cooks is unnesscessary, as they suggest. Just sprinkle with lemon and dust with sugar). Note that this recipe is for two 10" skillets, so cut it in half if need be. Photo:  Serve it with turkey salad, to cut in wedges, like this…or roll it up as below, and cut it in slices like the lead photo.

When done, do the lemon/sugar thing, and fresh berries make a nice addition; or make the savory turkey salad version, as described above.  And you will have some leftovers that are tellement élégant!

 In the COMMENTS:  We have some subtle French questions this week, and I'll give my humble opinions.  Harriet, bonne soirée means pretty literally "have a good evening", so you can use it as a parting wish, unless it's very late in the evening. Anne, I'm sure either greeting would be fine on your intercom, though for me bonjour would feel a little more natural, as you're talking to a person who is closeby instead of just on the phone. Deb, if it's an informal setting, a simple bonjour will do. Enchantée is always correct. If you want to be a little more formal or to show more enthusiam, say Je suis très heureuse (or enchantée) de faire votre connaissance. For a business VIP, you could change the heureuse to honorée. Dissenting opinions welcome!  Vicky, I'm with you on the 'R's, impossible. Ido, welcome back.  Natalia, French boo boo's are my life!

Favorite Reads:  Speaking of French faux pas, Martin recommends The Complete Merde!: The Real French You Were Never Taught In School. And for all you language learners, I think you'll enjoy the article from the Economist that my friend Ali sent me:  Which Is the Best Language to Learn?