Italian-Style Savory Pancakes.

Ingredients

• 315 gr. all-purpose flour 2 1/2 cups
• 240 ml. boiling water 1 cup
• 30 ml. Extra-virgin olive oil
• 5 gr. Salt
• 1 pinch coconut sugar
• sunflower oil to fry the pancakes

Instructions

1. Rinse and chop your escarole, romaine, or chicory. Sauté the greens in extra-virgin olive oil and a clove of garlic (that you will remove once the greens are thoroughly cooked). Add salt and a pinch of coconut sugar, cook for 10 minutes then set aside and allow to cool down. You can do this ahead of time, even the day before.
2. Now, on to the dough. With a wooden spoon, whisk flour, salt, oil, and water in a mixing bowl until a wet dough forms. Careful, because the dough will be hot.
3. Transfer the dough to a lightly floured surface and knead (adding flour if necessary) for a few minutes. Form a ball, cover, and allow to rest, at room temperature for approximately an hour. I coat the mixing bowl with some olive oil and rest the dough in there, covered with a clean kitchen towel.
4. After an hour, divide the dough into 8 balls.
5. One at a time, roll out each ball on a lightly floured surface as thin as possible. Top the thin dough with one tbsp of escarole, romaine, or chicory.
6. Roll the dough away from you, then, starting at the extremity, roll it onto itself into a coil, like you would do with a cinnamon roll. let the coils rest for 10 to 15 minutes (optional but recommended)
7. Now, roll out the coils one a time, on a floured surface (to prevent from sticking) to form your pancakes.
8. Heat one tbsp of sunflower oil in a non-stick pan and cook the pancake (flipping it frequently) until golden and crispy on both sides.
9. Allow to rest for 5 minutes before serving and enjoy warm.