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For the wheat pancakes:

250 g flour

1 tablespoon buckwheat flour

140 g sugar

1 sachet of vanilla sugar

1 pinch of salt

4 eggs

40 g salted butter, melted

1 l milk
For buckwheat pancakes:

500 g buckwheat flour

1 tablespoon white flour

1 pinch of salt

50 cl milk

1 l of water

Total Time: 18 min
Preparation time: 15 min
Cooking time: 3 min
Mix the products one by one in the order listed, being careful not to make lumps.
For the buckwheat dough, here in Brittany, we work it with our hands: it is easier to introduce milk and water little by little.
Leave the dough to rest for at least an hour before making the pancakes. Cook the pancake on one side, turn it over, butter and garnish.
In Brittany, we turn the pancakes on a bilig at 200°.
Ideas for the buckwheat pancake filling:
- complete : egg, ham, grated gruyère cheese...
- Guéméné andouille
- goat, tomatoes
- bacon, onion compote
- ham, grated gruyère cheese
Other ideas for the filling for the wheat pancake:
- banana, chocolate
- sugar
- apple

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