- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 45 minutes plus marinating and setting time
- Effort: medium
For the vegetables
- 1 tsp powdered saffron
- 75 ml white wine vinegar
- 75 ml white wine
- 5 peppercorns
- pinch salt
- 5baby carrots
- 5 baby asparagus
- 5 baby leeks
- 5 tiny button mushrooms
- chervil and sprigs tarragon, to garnish
For the pancakes
- 2 eggs
- 390 ml milk
- 175 g plain flour
- 75 g mixedchopped herbs, such as chervil, parsley, tarragon, and chives
- vegetable oil, for frying
For the parfait
- 300 g fresh or semi-soft goats' cheese
- 50 g toasted pine kernels
- 5 g sprigs tarragon, leaves picked and chopped
- 5 g flat leaf parsley, leaves picked and chopped
- 10 g basil, leaves picked and chopped
- 1 clove garlic, chopped
- 2 tbsp honey
- 180 ml double or whipping cream, half-whipped
1. For the vegetables:combine the saffron, vinegar, white wine, peppercorns and salt in a saucepan with 500ml water. Bring to a boil. Put the vegetables in a heatproof dish and pour the pickling mixture over them. Leave to marinate overnight.
2. For the pancakes: combine the flour and salt in a mixing bowl. Add the eggs, then gradually add the milk to create a smooth batter. Sieve the batter and then stir in the herbs.
3. Heat a non-stick frying pan with a little vegetable oil. Pour in just enough pancake batter to cover the base of the pan as thinly as possible. Cook until the under-side is golden brown then turn using a spatula and continue cooking on the other side. Remove, set aside and allow to cool while you cook the remaining pancakes.
4. For the parfait: blend the goats' cheese in a food processor until smooth. Add the pine nuts, herbs, garlic and honey and blend again until combined. Gently fold in the half-whipped cream and season to taste.
5. Using a piping bag fitted with a plain nozzle, pipe the goats' cheese mixture into the centre of the pancakes. Roll each one up in cling film and allow to set for approximately 1 hour.
6. Shortly before you are ready to serve, reheat the marinated vegetables and the pickling liquor in a large saucepan.
7. Remove the cling film from the filled pancake rolls. Slice the ends off each roll at an angle. Place in the centre of serving plates, arrange the vegetables around the edge and drizzle with the pickling liquor. Garnish with picked chervil and tarragon leaves and serve.
Rate This Recipe