Butternut, smoked salmon and Paris honey pancakes

For a festive brunch or an elegant breakfast after the festive season, let yourself be seduced by this recipe that combines simplicity and refinement. The subtle flavours of butternut and the sweetness of Hédène de Paris honey combine perfectly with smoked salmon and eggs for a healthy, balanced meal. Created by : IG - @ellemange_saint

Ingredients
  • 2 fried eggs, from free-range hens
  • 1 to 2 slices of quality smoked salmon
  • 1 or 2 butternut pancakes

For 4 to 5 butternut pancakes:

  • 7 tablespoons wheat flour
  • 2 free-range eggs
  • 110 g steamed butternut (skin removed)
  • 180 g vegetable milk (e.g. almond milk)
  • 1 tablespoon grapeseed oil
  • 2 teaspoons Hédène de Paris honey
  • A pinch of salt
  • A few turns of the pepper mill (5 berries)
Preparing the butternut pancakes

In a blender, combine the steamed butternut, eggs, plant milk and Hédène Paris honey. Blend until smooth.

Gradually add the flour, oil, salt and pepper. Blend until smooth.

Heat a non-stick frying pan and prepare your crêpes over a medium heat.

Arrange

Arrange a butternut crêpe on a plate and gently add the smoked salmon and fried eggs. The result is a richly flavoured dish, perfect for a friendly get-together or a simple gourmet moment.

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