As part of the Foodies Challenge, and the Battle of the Regions, we discovered a brand new recipe: oyster panacke!
Charlotte convinced us all with this combination of products from the four corners of France!
Coat the oysters with cornflour and then soak in water for a few minutes.
Rinse and remove the oysters from the water.
Quickly blanch the oysters in the water and cider.
Mix the flour and the potato starch with two tablespoons of cider and water to achieve a muddy consistency. Add one of the eggs, the oysters and chopped spring onions.
Heat your pan and cover the base of the pan with ½ cm (¼ inch) of oil. Once the oil is hot, add the mixture. Leave to cook. Lower the heat if it starts to stiffen.
Once the mix is fairly stiff, add the other egg and make sure it coats the whole pancake. Add the cheese in cubes on top.
Turn over and color the other side.
Serve with coriander leaves