-=> Quoting Mark Lewis to Jim Weller <=-

 DS>> whatever his mail door is doing
 
 JW> Actually Doc stays up _really_ late every night,
 JW> checking all the messages before propagating them.

 ML> truth be known, there are (still) some sysops that do exactly
 ML> that...

Ya think so? Sounds horribly archaic. So 20th century! 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Prokulica Palacinka - Broccoli Crepes
Categories: Croatian, Pancakes, Vegetables
  Servings: 4

    Salt
  1 1/2 lb broccoli florets
      3 TB all-purpose flour
      2 lg eggs
    1/4 c  milk
    1/2 ts salt
    1/4 ts freshly ground black pepper
      1 ts vegetable oil
    Sour cream

Broccoli is a vegetable developed from the cabbage. It spread westward
to Italy and Dalmatia, probably in the seventeenth century, from its
original home in Crete, Cyprus, or Anatolia.

It is unlikely that these early broccoli were the ones with the dense
flowering head available in our markets today.

They probably were what is today called sprouting broccoli or asparagus
broccoli, with edible flower shoots but no head.

Today these broccoli crepes are favorites of the locals of Dubrovnik,
medieval Ragusa, who always have appreciated fine food.

Bring a large pot of well-salted water to a vigorous boil, then cook the
broccoli until tender, about 6 minutes.

Drain well and puree in a food processor or blender (preferably) for 45
seconds on low speed, scraping down the sides when necessary.

In a large bowl, mix the flour and eggs, beating until smooth.

Gradually add the milk and then the broccoli.

Season with salt and pepper.

Lightly oil a medium-size skillet and heat over medium-high until it
begins to smoke.

Pour a half ladleful of batter into the hot skillet, tilting and
twirling the batter so it covers the bottom of the whole skillet.

Cook until the bottom is golden, about 2 to 3 minutes, then flip with a
spatula and cook 2 to 3 minutes more.

Transfer to a serving platter and gently smear some sour cream on it and
fold in half, if desired.

You can keep the crepes warm in the oven while you continue making the
rest.

Serve immediately once you finish making all the crepes.

From: Lavanda who never names her sources

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife, the winter wonderland




... Let others praise ancient times; I am glad I was born in these.
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