Choucroute inspired filled Buckwheat pancake - SORTEDfood recipe
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.
CerealsBuckwheat flour from Brittany PGI150 g See the article
- 100 g
Sauces & condimentsFleur de sel de Guérande sea salt PGI5 g See the article
- x 1
- 300 ml
- 160 ml
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil260 ml See the article
- 1 tsp of each
Fruits & VegetablesDrôme white garlic PGI3 cloves See the article
- x 4
- 1.50 chopped
- x 6
- 150 g
- 100 g
Sauces & condimentsPGI Burgundy mustard1 tbps See the article
Meat productsLabel Rouge Superior cooked ham50 g See the article
- 40 ml
- 2 of each
- x 1
- x 1
- x 1
- 1 pinch
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!
Santenay Champs Claude