John Myers
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Small Yeast Pancakes & Romanesco in Parmesan Mustard Sauce
The perfect small yeast pancakes & romanesco in parmesan mustard sauce recipe with a picture and simple step-by-step instructions.
Yeast pancakes:
- 250 g Spelt flour type 630
- 10 g Yeast fresh
- 0,5 tsp Sugar
- 350 ml Milk warm
- 1 tbsp Butter
- 2 Eggs
- 1 tsp Salt
- 1 tsp Seasoned salt
- Rapeseed oil
Romanesco in Parmesan mustard sauce:
- 800 g Romanesco
- 1 tsp Salt
- 1 Shallot
- 1 tbsp Butter
- 1 tbsp Spelt flour type 630
- 200 ml Vegetable broth
- 300 ml Milk
- 100 g Parmesan
- 2 tbsp Mustard
- 1 pinch Garlic pepper
- 1 pinch Seasoned salt
- 1 tsp Fenugreek powder
- 1 tsp Telly cherry pepper
- Freshly grated nutmeg
Yeast pancakes:
- Put the flour in a bowl and make a well. Crumble in the yeast and add milk with sugar. Mix well and sprinkle with flour! Let rise for 15 minutes. Then stir in the butter, eggs, salt and seasoned salt! Open everything well and let rise for another 30 minutes!
Preheat the oven to 80 degrees! Plate with it!
- Heat the oil in a coated pan and bake the dough in it. With me a small pan, 2 small ladles of dough each! 🙂 Depending on how thick you like the cake. Keep warm in the oven!
Romanesco in Parmesan mustard sauce:
- Meanwhile, clean the Romanesco and cut into small portions! Rinse off with cold water. Bring the salted water to the boil and cook the romanesco for about 4-5 minutes, then strain, rinse with cold water and collect 200ml vegetable stock.
- Peel and finely dice shallot. Heat the butter in a saucepan and sweat the shallot in it, add the butter and fry briefly, then deglaze with the vegetable stock while stirring well. Then add milk and mustard and bring to the boil briefly! Grate in Parmesan and stir in, season with salt, garlic pepper, fenugreek, pepper and nutmeg!
- Now distribute the pancakes on plates and add the sauce. Sprinkle with some freshly painted pepper!
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