Ingredients:
Galettes:
5 slices bacon
2 cups peas (if using fresh, 2 pounds when shelled = 2 cups)
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 cup heavy cream
1/3 cup milk
3 Tablespoons unsalted butter, melted
1 teaspoon lemon zest
1 Tablespoon mint leaves
2 1/2 teaspoons kosher salt
3 large eggs, room temperature
2 teaspoons lemon juice

Canola oil

Garnish:
1/2 cup sour cream 
1/4 teaspoon salt
1/2 teaspoon lemon juice

Methods/Steps:
Cook Bacon: Preheat oven to 350°F.  Put bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12 minutes. Let cool on the cooling rack.  Once cool, chop 3 pieces into small 1/4” bits and transfer to a small bowl – will use later for batter.  Chop remaining 2 pieces into 1/2” bits and place in a small bowl to be used for garnish.  Set aside.

Blanch Peas: Prepare an ice bath and set aside.  Bring a medium saucepan of water to a boil.  Add 1 Tablespoon of salt and the peas.  Return water to a boil; cook 1 minute.  Using a skimmer, transfer the peas to a ice bath to stop the cooking and preserve their bright green color.  Drain and pat dry with a towel.

Make Batter: In a large bowl, mix together flour and baking powder, and set aside.  Transfer 1 cup of the peas to the jar of a blender.  Add the cream, milk, melted butter, lemon zest, mint leaves and salt; blend for 20 seconds.  Add eggs, and process a few seconds more, just until they are fully combined.  Pour pea mixture into flour mixture, add the remaining peas and bacon (3 of the 5 pieces) and fold to mix. Add the lemon juice. Do not over mix or the galettes will be tough.

Cook Galettes: Pour a Tablespoon of canola oil a non-stick pan. Spread oil evenly in the pan.  Working in batches, drop a heaping Tablespoon of batter into the pan, being careful not to overcrowd.  Cook until the underside is golden, about 2 minutes.  Turn pancakes over and cook until the other side is golden and the pancake is cooked through, about two minutes more.  Transfer to a large serving platter.

Repeat with the remaining batter, adding more reserved fat as needed between batches. (If you run out of fat, use butter or canola oil).

Garnish: Combine the sour cream, salt and lemon juice. 


Serve: Top each pancake with a dollop of sour cream and sprinkle with bacon.  Serve immediately.

Recipe created by Parties That Cook® www.PartiesThatCook.com.