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
	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.