Savoury wild mushroom poffertjes (traditional Dutch mini-pancakes)

Ingredients

400 ml lukewarm water
2 eggs
250 g self-raising flour
100 g blueberries
100 g Roquefort
50 g Bresc Mushroom Mix
50 g walnuts
5 g Bresc Black garlic puree

Preparation method

Mix the self-raising flour with the milk, black garlic puree, eggs and mushroom mix until you have a smooth batter. Fry the poffertjes until golden-brown and slide 6 poffertjes onto a skewer. Serve the skewer on a disposable plate and garnish with the blueberries, crumbled Roquefort and chopped walnuts.