Réalisation
Preparation : 5 minutes
Cooking : 10 minutes
Ingrédients
For 4 people :
- 100 g of lentil flour
- 300 g of water
- 2 cl of walnut oil
- 60 g of Voatsiperifery pepper Pommery® mustard
- 2 whole eggs
- Salt and pepper (at your convenience)
- 80 g of the Moutarde Royale® au cognac Pommery®
Lentil Galette, Voatsiperifery pepper Pommery® mustard and the Moutarde Royale® au cognac Pommery®
Steps:
- In a salad bowl, combine the lentil flour, a little salt and ground pepper, 60 g of Voatsiperifery pepper Pommery® mustard, the eggs and the walnut oil.
- Mix with a whisk and dilute with water.
- Heat a non-stick pan and pour a small ladleful of the preparation.
- The mixture must bubble up in the pan. If not, heat the pan a little more.
- Gently turn the cake over and brown the other side.
- Arrange on a small plate, roll on itself and taste topped with Pommery® Royal Mustard®.
- You can also make large patties and cut them with a cookie cutter.
Recipe imagined and produced by chef Frederic Le Guen-Geffroy