in Recipes

Pancakes – topped with Camembert

updated

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Ingredients for 4 servings:

  • 2 eggs, separated
  • 100 g flour
  • 2 tbsp cornstarch
  • ¼ liter of milk
  • 1 pinch of salt
  • 400 g Camembert(s), 60% fat i. Tr.
  • ½ bunch parsley
  • oil
  • 4 tbsp cranberries from the jar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A savory version

Beat the egg whites until stiff and chill. Slice the Camembert and finely chop the parsley. Make a smooth batter from the flour, cornstarch, egg yolks, salt, and milk. Let the batter rest for 15 minutes, then beat well again and fold in the beaten egg whites and half of the chopped parsley. Cook 4 pancakes one after the other in hot oil (keep warm until all are baked). Place the pancakes on a baking sheet and top each with a quarter of the cheese slices. Place under the preheated grill until the cheese melts. Sprinkle the pancakes with the remaining parsley, garnish with the cranberries, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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