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Cauliflower Pancake Gateau

chef.tim.lee's picture
Ingredients
For batter
  Flour 1 Cup (16 tbs)
  Salt 1 Pinch
  Egg 1
  Milk and water 1 1⁄4 Cup (20 tbs), mixed
  Oil 2 Cup (32 tbs) (For Frying)
For filling
  Cauliflower 1
  Salt To Taste
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Heavy cream 2 Tablespoon
  Chopped chives 2 Tablespoon
Directions

GETTING READY
1) Take a large bowl, sieve flour and sprinkle salt in it.
2) Cut the cauliflower into small florets and boil in salted water for 15 minutes.

MAKING
3) Beat in egg and half of the milk and water to make a smooth paste.
4) Add the remaining mixture as you beat in continuously.
5) Take a pan and heat oil in it.
6) Scoop 2 or 3 tablespoons of batter and drop in the center of the pan.
7) Rotate the pan in all directions so as to spread the batter in the pan.
8) Fry one side of the pancake for a minute and turn it with a palette knife and fry the other side.
9) Cook the rest of the batter to make similar pancakes one by one and keep them warm in a dish.
10) Take out the boiled florets of cauliflower, mash them with a fork and mix with cream and margarine.
11) Make a sandwich of pancake with the cauliflower filling inside.

SERVING
12) Garnish with the remaining butter or margarines, sprinkle some chives and serve hot.
13) Pancakes can be stored in refrigerator for later use.
14) If you are not serving the pancake gateau immediately, you may reheat the pancakes in an oven at 375 degree F, gas mark 5, for 40 minutes and serve hot with melted butter and chives garnishing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cauliflower
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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