Jerusalem artichoke pancakes with cheese fondue and truffles
Instructions
Cook the Jerusalem artichokes in salted water, drain and pass through a sieve.
Let cool and add the flour and eggs one at a time, then add the egg whites, cream, salt and pepper and nutmeg.
Cook in frying pan with clarified butter; serve on a plate with a bit of fondue, truffle covered pancake.
Ingredients and dosing for 4 persons
- 500 g of peeled jerusalem artichokes
- 3 tablespoons of flour
- 3 whole eggs
- 4 egg whites
- 3 tablespoons of cream
- Salt
- Pepper
- Nutmeg
- 50 g of tartufo bianco d'alba
- 4 tablespoons of fondue