Cromlet with Sautéed Greens, Lemon Yogurt, and Fennel Slaw

Bon Appetit has dubbed this little number a "cromlet", due to its crepe-like qualities and egg heavy base, but it originally hails from the coast of Italy known as "farinata" or "socca". 

If we're being honest here, as per, I will forever be calling this by its true name sans crom, because I appreciate the finer things in life. But, for the sake of this recipe and my deep admiration for the genius that is bon appétit, we're going to call this one a cromlet. It was inspired by a recipe they posted last year I am just getting around to reading. I mean, who am I? Italian in nature (but the French will stake claims as well... I see you Nice), easy as pie, sweet or savory, dress it up or down – truly this is the inept home chef's favorite meal. 

A few weeks ago in my Imperfect Produce box, I received the biggest bulb of fennel I have ever seen, complete with an antenna circa '86. If you remember my Instagram story you remember there was full song and dance to celebrate the occasion. So naturally, the first thing I did was grab my Flavor Bible and try to research what pairs well with fennel. Long story short, good old fashioned book work lost again to the quick fix search bar, and I fell into the black hole that is bon appétit's recipe base. 

No regrets.

In order to use all of my greens from the box, and get a little kale in my life, I changed up this recipe to my liking, and added a garlicky lemon coconut yogurt with cumin and lemon zest. The crunch from the fennel slaw is everything, so if you can, use a mandolin to slice them as thinly as possible. It adds a different layer of texture and adds magic. Yes, mandolins = magic. 

Lastly, I used Nutiva's new garlic coconut oil to sauté all of the greens and practically bypassed all garlic mincing, crushing, sautéing, etc. Again, inept chefs, we see you. Now make this cromlet. 

Cromlet with Sautéed Greens, Lemon Yogurt, and Fennel Slaw

• ¼ cup almond milk

• ¼ cup chickpea flour

• 2 large eggs

• 2 handfuls chopped greens (I used kale and chard)
• 1/2 c plain coconut yogurt
• 1/4 t cumin
• 2 cloves garlic, minced
• 1 lemon
• 1 cup chopped fennel
• 1 T plus 1 t honey
• 1 radish, sliced thin
• salt and pepper
• fresh parsley, chopped

First: Mix yogurt, cumin, 1 clove garlic, 1 t honey, and one heavy squeeze lemon. Add a few pinches of zest. Set aside.

In a small bowl, whisk 1 T honey, 1/2 lemon, 1 T olive oil, parsley and s&p. Add fennel and toss to coat.

Then: In a bowl, mix together almond milk and chickpea flour and let sit for about 10 minutes until it thickens.

While it thickens, heat olive oil in a pan, add 1 clove garlic and sauté until fragrant. Add greens, salt, pepper, and any seasonings you desire.

Once slightly wilted, transfer to a plate and wipe out the pan. Heat about 1 T olive oil in a pan on medium high. Add eggs to the cromlet batter, whisk quickly to blend fully. Pour in the batter and let it cook until the bottom is a golden brown, about 3 minutes. Then, flip!

Assembly is as follows: cromlet, yogurt, greens, fennel slaw, radishes, more fresh herbs (I used parsley) and voiala- you're a freaking genius.