Pancake, cream, trout roe & pesto

Pancake, unpasteurized cream, trout roe and wild garlic pesto

Pancake, unpasteurized cream, trout roe & wild garlic pesto

  • People
    For 4
  • Preparation time
    45 minutes
  • Winery pairing
    Grand Cordon Rosé


  • 250g flour
  • 3 eggs
  • 60g butter
  • 25cl milk
  • 1/2 sachet baking powder
  • 1 potato
  • 1 pinch of salt
Wild Garlic Pesto
  • 100g wild garlic
  • 30g pine nuts
  • 3cl olive oil
  • 30g grated parmesan or pecorino romano
  • Salt
General recipe
  • 50g trout roe
  • 50g unpasteurized cream
  • 3 sprigs of chives



Step 1. Wild Garlic Pesto

  1. Wash the wild garlic leaves and remove the base of the stem. Cut them into strips, then put them in the blender bowl with the salt, pine nuts and oil.
  2. Blend in fits and starts, then add the parmesan. If it is too dry, add a bit more oil.

Step 2. Pancake

  1. Mix the flour, salt and baking powder in a large salad bowl. Pour the milk and melted butter into it and mix thoroughly.
  2. Blend in the eggs and mix again. Finely grate the potato and mix.
  3. Butter a frying pan and put it on a high heat. When it is really hot, pour in a small ladleful of pancake mixture. Leave to cook for about 2 min. Then when small bubbles appear on the surface of the pancake, flip it over and leave to cook for 2-3 min.

Step 3. Plating-Up

Arrange the pancakes on a plate. Top with 1 tablespoonful of unpasteurized cream, 1 tablespoonful of trout roe and the wild garlic pesto. Garnish with a few baby shoots or flowers and some finely chopped chives.

PreviewLarge-Mumm_grandcordonrosé_recipe_brunch (1)

Mumm Grand
Cordon Rosé

Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.

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