ingredients

Pancake batter
190 g of organic flour
50 cl of milk
60 g of organic brown sugar
4 g of guava salt
20 g cold melted organic butter
4 eggs

Caramelized pears
4 pears "Louise Bonne"
75 g brown sugar

Chestnuts cream
110 g of brown paste
150 g of butter
2 egg yolks
1 egg
20 g of sugar

Steps

Pancakes in soufflé with chestnuts, caramelized pears

For pancake batter
In a bowl, mix the organic Francine flour with the sugar, the eggs, the melted butter and the salt. Gradually add the milk to the mixture and mix with a whisk. In a pan on high heat, pour a little butter, then a ladle of dough that will cover the bottom. Cook the pancake 2 or 3 minutes over low heat. Then return and cook as much on the other side.

2nd step

Caramelized pears
Cook in a saucepan the sugar and water. As soon as you get a brown color, get out of the heat and put in the pears to caramelize them, then reserve the pears

Chestnuts cream
Melt the marzipan with the butter in a bain-marie. Make a cold sabayon with 2 egg yolks, egg and sugar. Mix the 2 preparations and garnish the pancakes, then add the caramelized pears. Cook the filled crêpes 6 min. in the oven at 170 ° C. After cooking, prepare the plates and immediately enjoy the pancakes accompanied by a very fresh pear juice.

tips

A sabayon is a preparation made from whipped egg yolks and blanched sugar which is whipped in a bain-marie to obtain a frothy preparation.

Thanks to Régis Marcon

Restaurant Régis & Jacques Marcon

Larsiallas

43 290 Saint-Bonnet-le-Froid