Butternut pancakes with crispy sage beurre noisette

 

(for 8 to 10 pancakes)

200 g/ 1 1/3 C. butternut, peeled and cooked

180 g/ 1 ½ C. plain flour

80 ml/ 1/3 C. crème fraîche

30 g/ 1/3 C. parmesan (optional)

1 egg

1 tsp. baking powder

A pinch of salt

Butter, for frying

For the crispy sage beurre noisette (butter):

A small bunch of sage leaves

80 g/ 1/3 C. unsalted butter

 

In a bowl, mix the egg, cooked butternut purée, and crème fraîche. Add the grated parmesan (optional), salt, flour and baking powder until you get a smooth batter. Lightly butter a frying pan over a medium heat, and cook pancakes – flip them over when the surface starts to become bubbly. Pancakes should be golden brown. For the crispy sage beurre noisette (butter): Heat butter in a small saucepan, add a pinch of salt and sage leaves on a medium heat. Cook for a few minutes until the butter turns golden brown and the sage leaves are crispy. Set aside. Serve pancakes with a drizzle of beurre noisette and sage leaves on top. It is also delicious served with a poached egg.

 

Servings: 4
Serving Size: 2 pancakes with sage butter

Calories: 439
Fat: 28 g
Fiber: 3 g
Protein: 7 g