Pancakes with a stuffing of aubergine, olives and capers, topped with red pesto
Ingredients
Pancakes with a stuffing of aubergine, olives and capers, topped with red pesto
Pancake batter
500 ml cow's or vegetable milk
50 g wheat flour
150 g chestnut flour
3 fresh eggs
50 g of melted butter
salt
frying oil
Stuffing
4 large aubergines
30 g VERA green sliced olives
30 g VERA sliced black olives
20 g VERA capers finely chopped
thyme
garlic
a few sprigs of chives
clarified butter
salt, pepper
frying oil
1 jar of VERA red pesto
Preparation
Pancake batter: Mix all the ingredients with a spatula. Fry thin pancakes in a heated frying pan.
Stuffing: Pour the oil into a pan, add the garlic and thyme. Add the peeled and diced aubergine and herbs. Fry until golden brown. Blend until smooth.
pulp. Add the green and black olives and capers, mix and season to taste.
