Appetizers of buckwheat flour pancakes with Pommeau-flavoured apples and black pudding

Recipe by Isabelle Plunion

ingredients

Serves 4 people :
2 buck­wheat flour pancakes
200 g black pudding
800 g apples
1 tea­spoon brown sugar
10 cl Pommeau de Normandie
20 g butter
olive oil
salt and pepper

Pre­pare in advance, even the day before:

Add to a pan, 1 table­spoon of olive oil, 10g but­ter and the peeled apples chopped into small pieces. Cov­er and cook on a low heat, stir­ring from time to time. After about 15 to 20 minutes, add the sug­ar and Pommeau and con­tin­ue cook­ing until the Pommeau has evap­or­ated. Mix until smooth, sea­son with salt and pep­per and leave to cool.

Remove the skin and then crush up the black pud­ding with a fork. Cut the buck­wheat pan­cakes into rect­angles, spread half of the com­pote over one pan­cake and then half of the black pud­ding, sea­son with pep­per. Place the second pan­cake over the top and repeat the pro­cess. Tightly roll up the pan­cakes in two lay­ers of cling film and leave to chill in the refri­ger­at­or. Remove the cling film and cut into 2cm slices. Sear both sides of each slice in 10g of hot but­ter for 2 to 3 minutes. Serve immediately.

This appet­izer could be served as a starter with a side salad of lam­b’s lettuce, for example.

To visit this website, you must be of legal age to purchase or consume alcohol. If there is no such legislation in your country, you must be at least 18 years old.

We use cookies to identify and track the visitors to our website. By visiting this website, you agree to the use of cookies under the conditions set out in our privacy policy.

The abuse of alcohol is dangerous for your health, you must drink responsibly.