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These pretty aumonières pancakes contain a peach-cheese-ginger mixture that should appeal to gourmands.
For 8 pancakes:
- 125 g flour
- 20 g caster sugar
- 20 g melted half-salted butter
- 1 big egg
- 15 cl of whole milk
- 10 cl of water
- butter for cooking
- 200 g whipped cottage cheese
- 8 pieces of ginger confit with commercial sugar
- 4 peaches (in syrup if not the season)
- 4 candies shaped wire
In a salad bowl, mix the flour and the sugar. Make a well, break the egg, add the melted butter and mix.
Work slowly by mixing with the milk-water mixture until you obtain a smooth and fluid paste.
Cover the salad bowl and let the dough rest for 1 hour at room temperature.
Cook the pancakes in a knob of butter.
Peel the peaches (or drain them if they are in syrup), cut them into small pieces as well as the candied ginger, mix them gently with cottage cheese.
In the center of each pancake, drop a tablespoon of cottage cheese
Close it by gently tying it to get a chaplain.
Renew the operation with the other 7 pancakes.
Keep the chaplets under a film in the refrigerator before eating them.
Recipe and photo: Cedus