John Myers
Contents
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Ingredients
- 150 g Sifted flour
- 75 ml Milk
- 75 ml Cream
- 2 Pc. Free range eggs
- 1 Egg Whites
- 15 g Liquid butter
- 1 pinch Salt
- 3 Pc. Williams pears, peeled, pitted, cut into eighths
- 350 g Camembert double cream cheese, sliced
- 2 Pc. Chicken egg yolk fresh
- 100 ml Creme fraiche Cheese
- 1 pinch Curry hot
- 90 g Liquid butter
- Salt
- 30 g Freshly grated Parmesan
Instructions
- Mix flour, milk, cream, eggs, egg white, butter and salt into a thin batter and bake four pancakes (in a size 18 pan).
- For the cream, whip the egg yolks with the cream fraiche while warm and season with salt and curry. Assemble with the butter to a thick (similar to a hollandaise). Fold in the Parmesan. If necessary, stir with a little cream to make a nappable cream.
- Cover the egg cakes with camembert and the pear wedges in a star-like manner. Napkin with the cheese cream and bake until golden brown under a salamander or oven grill. If desired, garnish with a dollop of cranberries.
Nutrition
Serving: 100gCalories: 363kcalCarbohydrates: 22gProtein: 5.9gFat: 28.2g
