In this recipe, the pleasure is renewed thanks to a velvety roasted butternut soup, that gives a twist to a AOP Charolais cheese, with a super soft texture and fresh aromas. A few roasted nuts and a dash of honey highlight the savours of these pancakes, that will not remain on the table for very long!
Preparation : 45 min
For 6 persons
Preheat the oven to 180°C.
Cut the butternut in 2 lengthwise. Place part of it on a cooking plaque covered with sulfurized paper, skin towards the outside.
Peel the other part and dice up. Place on the plaque and pour olive oil on top. Cook for one hour while mixing regularly.
Chop the hazelnuts, then roast them for 3 minutes in a warm pan. Set aside.
When the butternut is cooked, remove the flesh and mix. Beat with the yogurts and the eggs in a bowl, then add the flour and the chemical yeast. Salt and pepper.
Heat a dash of sunflower oil in a pan and pour small ladles of batter. Cook the pancakes during 2 minutes on each side and set aside as you go along.
Then place squares of butternut on each pancake, add a quarter of Charolais AOP cheese, roasted hazelnuts and honey.
Salt and pepper—taste!
The small + of goat cheese:
“You can make these pancakes by stuffing them with goat cheese. Pour a first ladle of batter in the pan and add a piece of goat cheese on top. Cover up with a second layer of dough and allow to cook for a few seconds. Then, turn over the pancake in order to cook it on the other side and savour it! The cheese will melt inside—it’s a delight!”.