Taste France Choucroute Inspired Filled Buckwheat Pancake
Taste France Choucroute Inspired Filled Buckwheat Pancake
Taste France Choucroute Inspired Filled Buckwheat Pancake
Ingredients
150 g buckwheat flour
100 g plain flour
5 g salt
1 large egg
300 ml whole milk
100 ml water
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp fennel seeds
2 garlic cloves , chopped
4 spring onions , chopped
½ Hispi cabbage , shredded
½ bunch parsley , chopped
6 radishes , sliced
150 g Morteau sausage , sliced
100 g Alsace pork belly , sliced
1 egg + 1 extra yolk
1 clove garlic
1 tbsp Dijon mustard
200 ml vegetable oil
2 tsp capers
2 cornichon
1 lemon , zest and juice
½ bunch parsley
1 cucumber
60 ml water
40 ml cider vinegar
20 g sugar
1 tsp mustard seeds
1 tsp fennel seeds
1 tbsp Dijon mustard
2 tsp cider vinegar
1 pinch black pepper
60 ml vegetable oil
1 frisée lettuce , picked down
½ bunch parsley , chopped
50 g Jambon de Paris
Method
    For the pancake batter
    1. 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
    1. 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
    1. 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
    1. 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.
    2. 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
    1. 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
    1. 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.
    2. 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
    1. 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!
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