Crumbly Brussels Sprout Pancakes

Ingredients for 1 servings:

• 100 g Brussels sprouts
• 25 ml water
• 5 g butter
• 1 tbsp extra virgin olive oil
• 2 eggs, size L
• 50 ml water
• 50 g spelt flour type 630
• 1 pinch of baking powder
• some nutmeg, freshly grated
• ¼ tsp salt
• 15 g Parmesan, freshly grated, for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

In a tall mug, thoroughly whisk the eggs with a little nutmeg, salt (use more or less if you like), 50 ml water, spelt flour, and baking powder, and let stand for 15 minutes. Remove any bad leaves from the Brussels sprouts, place them in a food processor, and chop not too finely. Put 25 ml water, butter, and 1/2 tbsp olive oil in a pan. Add the Brussels sprouts and spread them out evenly. Cover and bring to a boil. Cook over low heat for about 5 minutes until al dente (taste well and cook for a little longer if necessary). Add the remaining olive oil to the Brussels sprouts in the pan and pour over the pancake batter. Fry until golden brown on both sides. This takes about 3-4 minutes per side. Transfer the finished pancake to a plate and spread the Parmesan cheese on top.