ingredients

Crumpet dough
150 g Francine flour without lumps
80 g of steamed or boiled potato meat
150 ml of water
150 ml of plain soy milk
1 sachet of Francine baker's yeast
2 pinches of powdered cumin
3 pinches of salt

Garnish
3 yellow onions
2 tablespoons tablespoon of olive oil
3 pinches of herbs (savory, tarragon, basil, oregano, nettle type)
150 g smoked raw ham from Savoie cut into thick slices
1 reblochon bio or AOC

Steps

Step 1

For crumpet dough

In a salad bowl, pour the organic flour Francine and incorporate the Francine baking yeast. Add lukewarm liquids and finely crushed potato meat with a fork. Add the right amount of salt and caraway. Mix well and let stand for 2 hours under cover near a heat source.

2nd step

Finishes and presentation

Peel and slice the onions, also slice the ham into sticks. Sweat onions with olive oil and herbs without salt. When lightly colored, add the ham and cook for another 3 minutes simmering.

Step 3

Take 4 stainless steel cookie cutters about 8 cm in diameter and coat with olive oil. Oil also an anti-adhesive pan. Heat it gently and put the 4 circles on it. Pour the crumpet dough about 1.5 cm thick and cook gently for about 10 minutes.

Step 4

Bake on one side only to allow small holes to form. Place a crumpet per plate on the side of the holes, top with the onion compote and ham. Take the reblochon, scrape the crust and make chips. Sprinkle all over the surface. Serve with a handful of lamb's lettuce sprinkled with walnuts and seasoned with walnut oil, balsamic vinegar and fleur de sel.

tips

Thanks to Laurence Salomon

Nature & Flavor

Place des Cordeliers

74 000 Annecy