John Myers
Ingredients for 4 servings:
- 100 g wheat (wholemeal emmer), finely ground
- 2 eggs
- ⅛ liter milk
- ⅛ liter of water
- 1 pinch of salt
- Fat for baking
- 1 small cauliflower
- 200 ml sweet cream
- some sauce thickener (light roux)
- some nutmeg
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Whisk the milk and water with the eggs and gradually stir in the finely ground flour. Add a pinch of salt and let the batter stand for a while (until the cauliflower is also cooked). Cut the cauliflower into small florets, wash them, and cook them in plenty of salted water until al dente. About 5 minutes is usually enough. Then drain the cooking water from the cauliflower. Place the cauliflower in a saucepan with the cream. Bring everything to a boil briefly and thicken with a little white roux. Season with nutmeg and salt, if desired. Now briefly beat the pancake batter again. Fry in batches in a little hot clarified butter in a pan to make not-too-thin pancakes and keep warm. Add the desired amount of cauliflower to each pancake and fold the pancake in half. Tip: Emmer is a type of wheat and can also be substituted for spelt or wheat. This is my first recipe with emmer and I think it tastes very good.
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