Stuffed Almond Pancakes with Peach Brandy Sabayon

Name: Stuffed Almond Pancakes with Peach Brandy Sabayon
Yield: Serves 4
Ingredients: 100 ml (3½ fl oz) sparkling white wine or champagne; 100 ml (3½ fl oz) sparkling white wine or champagne; 75 g (3 oz) caster sugar; 3 egg yolks; 100 ml (3½ fl oz) double cream, semi-whipped; 4 tablespoons peach brandy; 2 egg yolks; 1 tablespoon icing sugar, plus extra for dusting; 75 g (3 oz) ground almonds; ¼ teaspoon ground cinnamon; 2 egg whites; 2 tablespoons caster sugar; 15 g (½ oz) unsalted butter; 2 ripe but firm nectarines, stoned and thinly sliced; 250 g (9 oz) floury potatoes, peeled and cut into chunks; 4 eggs; 125 g (4½ oz) plain flour; 1 tablespoon caster sugar; About 250 ml (8 fl oz) full-fat milk; 25 g (1 oz) clarified butter (see Tip)

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

It’s a great shame that pancakes are usually reserved for Shrove Tuesday and rarely seen on menus. Here’s one of my favourite ways to prepare them.

Ingredients

2 egg yolks
1 tablespoon icing sugar, plus extra for dusting
75 g

Dessert
Vegetarian

Method

First make the pancakes. Put the potatoes in a pan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat and simmer until tender, then drain well and mash to a purée. Leave to cool. Mix in the eggs, then sift in the flour, add the sugar and mix well. Gradually stir in enough milk to make a smooth, runny batter.

Heat some clarified butter in a 23cm (9in) non-