TFM_Oysters Pancake
45 min

Oysters Pancakes

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!

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Average: 3.5 (4 votes)

Ingredients For

  • Huitres
    Sea ​​products
    Marennes-Oléron oysters PGI
  • FR_Cider
    Wine and Spirits
    Pays d'Auge Cider PDO
  • x 2
  • x 2
  • x 1
  • 75 gr
  • 75 gr

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 

Country Bread
Country Bread
PDO Poitou-Charente Butter
PDO Poitou-Charente Butter
See Recipe