1 h 30 min

Choucroute inspired filled Buckwheat pancake - SORTEDfood recipe

Name: Choucroute inspired filled Buckwheat pancake - SORTEDfood recipe
Cook time: 1 h 30 min
Yield: 4
Ingredients: 150.00 g Buckwheat flour from Brittany PGI; 100.00 g plain flour; 5.00 g Fleur de sel de Guérande sea salt PGI; x 1.00 large egg; 300.00 ml whole milk; 160.00 ml water; 260.00 ml Vallée des Baux-de-Provence Olive Oil PDO; 1.00 tsp of each mustard & fennel seeds; 3.00 cloves Drôme White Garlic PGI; x 4.00 spring onions; x 0.50 Savoy cabbage; 1.50 chopped bunch parsley; x 6.00 radishes; 150.00 g Morteau sausage; 100.00 g Alsace pork belly; 1 egg + 1 extra yolk; 1.00 tbps Burgundy Mustard PGI; 50.00 g Superior Cooked Ham Label Rouge; 40.00 ml cider vinegar; 2.00 of each cornichon and capers; x 1.00 lemon , zest and juice; x 1.00 cucumber; x 1.00 frisée lettuce , picked down; 1.00 pinch black pepper

Basically a thick, savoury pancake. Mike from SORTEDfood has done the starter of a 3 French meal course using French products. This starter is filled with Morteaux sausage, Label Rouge cooked ham and cornichons. He made the pancake batter with Brittany Buckwheat flour to give the pancakes more texture. Come here if you want to see how the team succeeded.

Ingrédients Pour

Farine de blé noir de Bretagne® IGP

150 g Voir la fiche
plain flour 100 g
Sauces & condiments

Fleur de sel de Guérande IGP

5 g Voir la fiche
large egg x 1
whole milk 300 ml
water 160 ml
Huile d’olive AOP Vallée des Baux-de-Provence

260 ml Voir la fiche
mustard & fennel seeds 1 tsp of each
Ail blanc de la Drôme IGP

3 cloves Voir la fiche
spring onions x 4
Chou de Savoie

x 0.50
bunch parsley 1.50 chopped
radishes x 6
Morteau sausage 150 g
Alsace pork belly 100 g
1 egg + 1 extra yolk
Sauces & condiments

Moutarde de Bourgogne IGP

1 tbps Voir la fiche
Jambon cuit supérieur Label Rouge

50 g Voir la fiche
cider vinegar 40 ml
cornichon and capers 2 of each
lemon , zest and juice x 1
cucumber x 1
frisée lettuce , picked down x 1
black pepper 1 pinch

Où trouver nos produits

Préparation

For the pancake batter: In a large bowl, whisk together the buckwheat flour, plain flour and salt. Add the egg, milk and water and whisk until thoroughly combined and slightly aerated.

For the filling: Heat the oil in a large frying pan over a medium heat. Sauté the spices, garlic and onion for 1 minute until fragrant, add the cabbage, season with salt and pepper and cover with a lid and allow to wilt for 2 minutes. Remove the lid, stir in the parsley and radishes and remove from the heat. Once cool, fold into the pancake batter.

For the gribiche mayo: Place all the ingredients into a stick blender jug. Insert the blender and blend on full power, slowly drawing the head of the blender up through the mixture to create a thick, smooth mayonnaise. Taste and adjust the seasoning. Fill a squeezy bottle with the mayo.

For the pickled cucumber: Using a peeler, slice the cucumber into long ribbons along its length, avoiding the wet core, and place into a large bowl. Add a pinch of salt and mix well.

Bring the remaining ingredients to a boil in a small saucepan and pour over the cucumber ribbons. Mix well and leave to cool to room temperature.

For the salad: In a large bowl, whisk together the mustard, vinegar, pepper and oil with a pinch of salt and sugar. Taste and adjust the seasoning. Place the Frisée lettuce on top but don't mix it yet.

To cook the pancake: Place a large frying pan over a medium heat. Lay out the slices of Morteau sausage and Alsace bacon, so you cover the entire pan and cook for 4-5 minutes, until the fat has started to render and the meat has started to colour.

Ladle in the pancake batter mix and spread evenly to cover the pan in an even layer ½cm thick. Cook for a further 3 minutes and then, carefully flip the entire pancake using a plate or pan lid. Cook on the other side for 5 minutes.

To serve: Flip the pancake back over onto a chopping board. Cut into 6 wedges. Dress the frisée salad in the bowl. Squirt the mayo over the pancake in a big zig zag pattern, dress with a little frisée, jambon and serve!