alevia's kitchen
About the Recipe
Ingredients
Crust:
½ cup all-purpose flour
2 tablespoons sugar
2 teaspoons finely chopped thyme leaves
¼ teaspoon dry dill weed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons finely grated Parmesan, plus more for serving
4 large eggs
1 cup whole milk
4 tablespoons unsalted butter, cut into pieces
Topping:
2 oz smoked salmon
2 oz sliced golden berries
¼ sliced red onion
3 sliced hard-boiled eggs
1 plum tomato
1 oz micro-greens
¼ can of mandarin orange
sprigs of fresh dill
Sauce:
4 oz Devon double cream
1-2 oz of half & half to thin out
dash of fresh dill chopped
Preparation
Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 tbsp Parmesan in a small bowl
Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine
Heat a 10"cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat the skillet. Pour batter into hot melted butter in a skillet. Transfer to oven and bake until puffed and golden brown, 12–15 minutes
Sprinkle Parmesan over the pancake before serving
Layer the ingredients as you would like the presentation to look. Finish with the dill sauce