Pancakes with Radish Tops

Here’s an original and anti-waste recipe: Pancakes with Radish Tops , This recipe makes it easy to recycle radish tops. Radish tops can sometimes taste bad, as it is very vegetarian. In this preparation, you will only have a subtle taste, enough to get used to this new taste!

These pancakes are perfect for cooking many dishes! They can very well replace tortillas to make vegetable wraps or sandwiches for takeaway. They can also be garnished, rolled and cut into squares to present as small appetizer bites. Personally, I prefer to eat them in cold dishes, for a picnic or aperitif buffet, but nothing stops you from eating them hot…

I love the “anti-gaspy” kitchen. Besides avoiding throwing away consumable products and therefore saving money, I think it’s a great playground and creativity! Anti-waste cooking is not only synonymous with “cooking leftovers” to give them a second life, but it is also an opportunity to have fun with the parts of vegetables that we often overlook! From the peel to the stalk, be it the root or the leaves…after all everything is good in a vegetable! And in between leaf recycling, I love coming up with new ideas for radish tops!

When you buy a bunch of radishes, you often throw away the leaves, also known as the “tops.” In fact, often clay-like, a bit rough, they are not the most appetizing! And yet… their slightly spicy, tangy and slightly herbaceous flavor allows you to make a variety of dishes.

I love making pesto with radish tops or radish top butter, for example, as a starter with a salad of radishes and carrots, or even to replace the simple slices of butter that we eat with radishes. eat together I also recommend the radish leaf soup! Soup, the excellent anti-waste dish, here with just a few ingredients makes it possible to make a delicious Veloute… economical and delicious!

And then, what if you did a little bit of everything at the same time? These delicious pancakes with radish tops, garnished with Top Butter to serve with Top Soup…!

How to make pancakes with radish tops?

Do you also find all these green pancakes irresistible? By the way, it is really very easy to cook them.

I’m going to be honest: for me, pancakes made from wheat flour or wheat flour, are only good to eat sweet … except for colorful pancakes like this one! For me, savory pancakes are more like buckwheat pancakes!

To vary, I sometimes make these colored crepes that are more flavored than “plain” crepes. I love green pancakes (my top 2 are spinach pancakes before these pancakes with radish tops). They add a bit of color and allow you to taste the vegetables differently.

Other Recipes for Green Pancakes with Radish Tops

In my recipe, I used the classic ingredients but you may very well vary. If you want, you can also make this recipe with vegetable milk. You can also add egg yolk for fluffy pancakes and reduce the dough a bit. You can also use sunflower oil instead of olive oil, and even a gluten-free flour blend instead of wheat flour (for volume, substitute equivalents depending on the blends used). need to be respected).

What to serve with pancakes with radish tops?

These all-green pancakes can be enjoyed in a variety of ways. For example, I love eating them in a wrap with fresh cheese and lots of raw vegetables! Here, for example, I chose to enjoy my pancakes the way Maki did: garnished with thin slices of fresh goat’s cheese, pistachios and radishes! It’s melting, soft and crunchy at the same time, a real delight!

So you can use your pancakes with radish tops just like you use wheat tortillas! Nicely garnished with lots of raw vegetables, it’s a real treat!

• Wash and dry the upper part of radish thoroughly. Put them in a blender or mincer with olive oil until you have a uniform preparation. If you are having trouble blending, add a little milk (up to 50ml) in small amounts.

• Mix flour with cornstarch and salt. to book.

• In a large salad bowl, puree the top of the radishes. Add eggs and mix.

• Gradually add the flour/cornflour mixture until a homogeneous mixture is obtained.

• Keep stirring the rest of the milk slowly.

• Reserve the dough for about 30 minutes before baking your pancakes like a classic pancake.