GYROS + SWEDISH PANCAKES

I haven't shared any recipes here in a while, which is too bad because I often use my own blog as a reminder of food that we like to eat. So I should share more recipes. First today is a chicken gyro.

Chicken Gyro

the fixings:
4 8-grain pita pockets warmed in the oven
4 leaves of romaine or other lettuce
a small handful of feta cheese
1 sliced tomato
1/2 sliced cucumber

the sauce:
1 cup greek yogurt
juice of 1 lime
1/2 cucumber finely chopped
2 tsp fresh dill
1/4 red onion finely chopped
salt and pepper to taste

Mix it all together

the chicken:
2 chicken breasts
1/2 c flour
1 tbsp fresh chopped oregano
1 tsp greek seasoning
salt and pepper

Mix the flour and spices. Dredge chicken in flour mixture. Fry in a cast iron pan (for me, always cast iron) until cooked through. Roughly chop. Stuff pita with cucumber, tomato, chicken, and top with the sauce. I placed the lettuce on the plate and put some feta and the gyro on top of that. That way anything that fell out could be eaten in a salty feta lettuce wrap style.



Swedish Pancakes (basically crepes)

4 tbsp melted butter
1 c flour
1 c whole milk
3/4 c heavy cream (because I had leftover in my fridge. You could just use all normal milk)
3 eggs
1/2 tsp vanilla extract
pinch of salt

Blend everything in a blender. Use a 1/4c measuring cup but only fill it about half way or so. Fry one at a time in a cast iron (duh) for 1 ish minutes on the first side, then flip and cook for about 30 seconds. Before you flip the edge will start to look brown. That's how you know you'll get the lovely brown marbled color on the first side. You can keep these warm in the oven or eat them room temperature or cold (during church :). I sprinkled powdered sugar and nutmeg over the top before I served them. We ate them with fresh blueberries and lingon berry jam or with just maple syrup. Either way they are delicious. They are basically crepes but they don't feel quite the same somehow.