whole pancakes

whole pancakes

whole pancakes

Ingredients whole pancakes
Number of pancakes
-
15
+
For the dough:

200 g buckwheat flour

200 g wheat flour

3 eggs

75 cl water - half milk)

Salt

1 tablespoon sunflower oil
For the trim:

200 g grated cheese

Pepper

Salt

4 eggs

4 slices of white ham

400 g mushrooms, minced

1 onion

240 g peeled tomatoes

15 g semi-salted butter




Preparation whole pancakes
Time Total: 1h03
Preparation: 1 h
Cooking time: 3 min
In a salad bowl put the two flours and a pinch of fine salt.
Break the eggs.
Mix gently.
Add the milk-water mixture in small quantities.
Add 2 tablespoons of oil.
Leave to rest for 1 hour.
Sauté the pancakes before cooking them.
Prepare the tomato sauce in a frying pan by frying the chopped onion in a little fat.
When it is golden, add the peeled tomatoes.
Leave to reduce over low heat until the juice evaporates.
Cut the ham into large strips.
Drain the tin of sliced mushrooms.
Beat the eggs into an omelette, add salt and pepper.
To prepare the pancakes, put a little bit of butter in the pan and throw the pancake, the most cooked side in the bottom.
Let the butter melt while turning the pancake to distribute it.
Turn the pancake over, pour 2 to 3 tablespoons of omelette, spread over the entire surface of the pancake and add a little grated cheese.
Once the cheese has melted, add mushrooms and ham, tomato last.
Season with salt and pepper.
Close the pancake.
Add a small piece of butter ½ salt on top and serve.