Breton buckwheat pancakes at
|Ingredients for about 8 Breton buckwheat pancakes at:
250g de Flour de Sarasin
Topping for pancakes “complete”:
|Mix flour with 20cl of water and salt.
Beat at high speed robot 3 minutes
|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 !
|In a heated galetière, pour a ladle and spread rapidly.|
|Turn the pancake and break an egg, pour grated gruyere, and bits of ham.
Once the egg cooked fold the 4 sides of the cake of buckwheat.
|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.