Ingredients
Serves 4
- 200g andouille
- 4 large buckwheat pancakes (pre-bought or make your own!)
- 2 carrots
- 1 leek
- 1 stick celery
- 1 onion
- 2 tbsp finely chopped chives
- 2 tbsp light single cream (5% fat)
- 3 tbsp wholegrain mustard
- 25g butter
- Salt
- Freshly ground pepper
Preparation
Preparation: 15 minutes
Cooking: 15 minutes
- Peel and cut the carrots into ribbons using a vegetable peeler
- Finely chop the onion into thin rounds, dice the celery and cut the sausage in 16 thin rounds
- Wash and cut the leek into two lengthways before cutting into long strips. Boil for five minutes in a small pan of salted boiling water until softened
- Add the carrots and celery to the leeks and cook for one more minute
- Drain the vegetables and set aside
- Add 10g butter to a pan and sauté the onion, season with salt and pepper
- To make the sauce, mix the mustard and cream
- Heat a pancake pan on low heat, add a small knob of butter. Lay the first pancake flat in the pan
- Top the pancake with the vegetables, 4 slices of sausage, a little sauce and sprinkle with chopped chives. Cook for 2 to 3 minutes until golden, fold the pancake edges towards the middle and finish cooking until crispy
- Season with salt and freshly ground pepper and serve immediately with a glass of cider
- Repeat with the remaining pancakes adding a fresh knob of butter each time.