Breton buckwheat pancakes at

Breton buckwheat pancakes at
Breton buckwheat pancakes at Ingredients for about 8 Breton buckwheat pancakes at:

250g de Flour de Sarasin
50ml water
1 teaspoon of salt

Topping for pancakes “complete”:
eggs
Swiss cheese (in the absence of mozarella)
ham

Breton buckwheat pancakes at Mix flour with 20cl of water and salt.

Beat at high speed robot 3 minutes

Breton buckwheat pancakes at Add the remaining 30cl fight again.
Rest (required for fermentation) about 1 hour at room temperature.
If you live in the south, the rest were 30 minutes because of the heat of fermentation is faster !
Breton buckwheat pancakes at In a heated galetière, pour a ladle and spread rapidly.
Breton buckwheat pancakes at Turn the pancake and break an egg, verser du gruyère rapé, and bits of ham.
Once the egg cooked fold the 4 sides of the cake of buckwheat.
Breton buckwheat pancakes at Serve immediately with a small green salad.

To prepare in advance the buckwheat pancakes: cook on one side. At mealtime the heat galetière, garnish as desired.

Recipe of Cotes d'Armor family of my husband, to Langueux , are prepared Breton buckwheat pancakes at every Friday evening.



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