Cauliflower Pancakes with Caviar
Separate eggs. Mix flour and buckwheat flour. Dissolve yeast in milk and stir into flour along with melted butter, egg yolks and a pinch of salt. If dough is too thick, add a little more milk. Cover dough and leave in a warm place for about 20 minutes.
Rinse cauliflower, divide into florets and boil in salted water for about 5 minutes until done. Pour cold water over cauliflower, drain well and chop finely. Beat egg whites until stiff and mix into dough along with chopped cauliflower to form batter.
Heat some butter in a pan, put in a tablespoon of batter and cook both sides for 1-2 minutes until golden brown. Repeat process, using remaining batter to form about 12 pancakes. Drain pancakes on a paper towel and store in oven at 80°C (approximately 175°F) to keep warm.
To serve set pancakes on small plates, top each with caviar and a dollop of crème fraîche, lightly pepper and garnish with chervil.