Stuffed Almond Potato Pancakes, Peach Brandy Zabaglione
Comments: It is really unfortunate that in England, pancakes often are only served on Mardi Gras, the last Tuesday before Lent, and that they are seldom offered on restaurants menus.
*To clarify the butter, bring it to a boil over low heat into a small casserole and leave it to boil for 2 minutes, or heat it on 'HIGH' into a microwave oven for 1 minute. Pour it through a fine cone-shaped sieve or a sieve lined with cottoncheese into a bowl, thus removing the white part or milk sediment. Keep clarified butter refrigerated.
Servings: 4 [8 pancakes]
  • 9 ounces [255 g] starchy potatoes, peeled then cut into pieces to get approximately 1 3/4 cups [440 mL]
  • 4 eggs
  • 1 cupful [140 g] all-purpose flour
  • 1 tablespoon [15 g] sugar
  • Approximaely 1 cup [250 mL] whole milk
  • 2 tablespoons [30 g] clarified butter*
Almond Stuffing
  • 2 egg yollks
  • 1 tablespoon [15 mL] icing sugar
  • 1 cup [250 mL] ground almonds
  • 1/4 teaspoon [1 mL] ground cinnamon
  • 2 egg whites
  • 2 tablespoons [30 g] sugar
  • 1 tablespoon [15 g] unsalted butter
  • 2 ripe yet still firm nectarines, stoned then thinly sliced
  • Icing sugar, to sprinkle
Peach Brandy Zabaglione
  • 3 egg yolks
  • 2/3 cup [130 g] sugar
  • 1/2 cup [125 mL] sparkling white wine or Champagne
  • 1/4 cup [60 mL] Peach Brandy
  • 1/2 cu [125 mL] heavy whipping cream, half whipped
  • Into a casserole, cover potato pieces with really lightly salted water; bring to a boil.
  • Lower heat and leave potato pieces to simmer slowly until soft.
  • Drain well then crush to mash potato pieces.
  • Leave to cool completely before mixing in eggs, then flour; well mix in sugar.
  • Mix in enough milk to a get a smooth, liquid dough.
  • Heat a little clarified buter into a 9-inch [23-cm] nonstick frypan.
  • Pour in a litle dough and lean frypan on all sides to evenly spread the dough into a thin coat covering all the bottom of the frypan.
  • Cook pancake until golden underneath; turn pancake over and brown on other side.
  • Reserve pancake, covered with waxed paper.
  • Repeat with remaining dough to get 8 pancakes, adding a little of remaining clarified butter at a time whenever needed.
  • Whip together almond stuffing egg yolks and icing sugar until creamy before mixing in ground almonds and cinnamon.
  • Into a clean bowl, whip egg whites until really firm peaks form before whipping in 1 tablespoon [15 g] of the sugar.
  • Delicately fold sweetened egg whites into egg yolks mixture.
  • Evenly spoon mixture in the middle of each of reserved pancakes; delicately loosely roll pancakes.
  • Transfer stuffed pancakes, two at a time, onto a large buttered baking sheet, leaving a large space between each.
  • Preheat oven to 350F [180C] and prepare peach Brandy zabaglione.
  • Pour peach Brandy zabaglione all over stuffed pancakes.
  • Transfer into preheated oven for 5 minutes to glaze.
  • Meanwhile, melt unsalted butter into a large frypan before mixing in remaining [1 tablespoon / 15 g] sugar; leave mixture to brown slightly.
  • Caramelize nectarine slices.
  • Transfer 2 of glazed stuffed pancakes onto each of 4 individual plates; evenly coat with cooking liquid.
  • Garnish pancakes with caramelized nectarine slices before serving, sprinkled all over with icing sugar.
Peach Brandy Zabaglione
  • Transfer egg yolks, sugar, sparkling white wine or Champagne and Peach Brandy into a large bowl [or use a double-boiler].
  • Transfer over just boiling water, making sure that the bottom of the bowl does not touch the water.
  • Beat mixture using a hand electic beater, until light and filled with air, until increased by approximately 4 times its volume.
  • Remove mixture from heat then fold in half whipped cream.