HERB PANCAKES BROCCOLI, SHALLOTS AND GRUYÈRE CHEESE SAUCE
Makes: 8 PreP: 45 MInS Cook: 35 MInS
For the shallot confit: 400g (14oz) peeled shallots 100g (4oz) butter
For the pancakes:
2 eggs
100g (4oz) flour 150ml (¼ pt) milk
10g (½oz) parsley
10g (½oz) chives
10g (½oz) chervil
For the béchamel:
50g (2oz) butter
50g (2oz) flour
500ml (1pt) milk
1 shallot
2 cloves
50g Dijon mustard
50g Gruyère cheese, grated 250g Long-stem broccoli Baby watercress leaves
1. Finely chop the shallots, place the butter into a pan and melt, then add the diced shallots. Season with sea salt and pepper and cook for 30 mins on a low heat not allowing them to colour.
2. Make your basic pancake batter by whisking the eggs with the milk then gradually adding the flour and beating until smooth. Add the chopped herbs and allow to rest for 30 mins.
3. Cook the pancakes until heated through.
4. To make the Béchamel sauce, cut the shallot in half and then stick the bay leaf to one half of the shallot with the cloves. Place the milk and shallot in a pan and warm up. Discard shallot, bay leaf and cloves. Make a roux with butter and flour, add your hot milk to the roux and whisk until nice and smooth, season
with salt and pepper then add ½ the cheese and the mustard, leave in the pan until required.
5. Blanch the broccoli in boiling salted water for 2 mins and then refresh by placing in ice cold water, then allow to drain on kitchen paper.
6. In a bowl add ½ the shallot confit and ½ 3 of the béchamel sauce, now add the drained broccoli. Roll each piece of broccoli, along with the sauce and shallots into a pancake and place in to an oven proof dish ready to warm up.
7. Cook at 180°C/350°F/ Gas Mark 4 for 8-10 mins, until heated through.
8. To serve pour the remaining sauce over the pancakes then add the remaining shallot confit. Garnish with grated gruyère and baby watercress leaf.
Per serving: 367 cals, 7.5 sugars, 25.5g fat (15g sat