Ingredients for 4 servings:
1 kg potatoes
3 eggs
A pinch of salt
4 small goat's cheese taler
4 finely sliced bacon or ham
4 small sprigs of rosemary
1 tablespoon honey
Also:
Some high-proof cognac for flambéing.
Preparation:
1. Peel, grate and water the potatoes. To do this, fill the grated potatoes several times with cold water in a bowl and drain through a sieve. As soon as the drained water runs clear, spread the potatoes on a clean kitchen towel and pat roughly dry.
2. Beat the eggs in a bowl and mix the dried potato flakes into the eggs with a pinch of salt.
3. Heat a little rapeseed oil in a frying pan and spoon the potato mixture into it. Press the dough into a round shape with the spatula. Cook over a medium heat until lightly browned on both sides.
4. When the pancakes are golden brown, wrap each goat cheese pancake in a slice of ham. Put a tablespoon of honey on each goat cheese. Place the wrapped taler on top of each hot potato pancake. Place a sprig of rosemary soaked in cognac on the goat's cheese and light it. Always use a long lighter or long matches. Never lean over the dish and always keep a safe distance. The flame will extinguish itself. Do not eat the burnt rosemary branch - it is used to flavour the honey. Season with a little coarse pepper and enjoy.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 401
Joule: 1680
Protein: 20,7 g
Fat: 17,3 g
Carbohydrates: 39.1 g
(FoodCentrale by ddp images)
