- 20 frozen ready-made pancakes
- 300 g baby marrows
- 550 g butter
- 2 garlic cloves, crushed
- sea salt and freshly ground black pepper
- 300 g feta
- 6 free-range egg yolks
- 1 T white wine vinegar
- ½ lemon, juiced
Preheat the oven to 180°C. Defrost the pancakes.
Grate the baby marrow and place in a hot pan with 50 g butter and the garlic. Fry for 5 minutes, seasoning to taste.
Remove from the heat, crumble the feta into the mixture and stir through.
Place one pancake onto a large ovenproof platter and spread with a spoonful of the baby marrow and feta mixture. Repeat with the remaining pancakes and filling to create a “cake”.
Bake for 25 minutes, or until golden. Drizzle with the béarnaise sauce and serve.
To make the béarnaise, place the remaining butter in a glass bowl over a shallow saucepan of simmering water. Once the butter has melted, remove the glass bowl from the heat and place a clean bowl over the simmering water.
Whisk the egg yolks with the white wine vinegar in the bowl until light and fluffy.
Add the melted butter in a slow stream, whisking continuously. Once incorporated, remove from the heat and add a squeeze of lemon juice and seasoning.
This recipe was created by TASTE reader Claire Busetti for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.