Breton buckwheat pancakes

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These pancakes (crêpe or crepe) should be lacy and paper thin, they serve as a base for may filling, sweet or savoury. because of the buckwheat flour they have a slightly nutty flavour.

Ingredients

• 250 g (9oz) buckwheat flour
• 60 g (2.5 oz) plain flour
• Pinch of table salt
• 2 large fresh eggs
• 900 ml (1.5 pints) water / milk mixed 50/50
• Vegetable oil for frying

Method

1. Mix all of the dry ingredients in a bowl and knock a well in the middle
2. Break the eggs into the well
3. While beating with a wooden spoon, gradually add the liquid and mix until you have a light batter
4. Leave to stand in a cool place for 2 hours if you have the time
5. Heat a heavy based frying over a moderate heat and apply a very small film of oil; either by wiping with a lightly oiled paper towel or by using an oil spray
6. Add a small ladle of batter and swirl the pan around to distribute the batter evenly
7. Once the underside has been lightly browned (about 2 minutes), flip with a spatula and cook for a further 2 minutes
8. Rinse and repeat, keeping the cooked pancakes warm in the oven

Serving suggestions

Sweet fillings

• Sprinkle with brown sugar and lemon juice
• Stawberries and cream
• Nutella chocolate spread
• Maple syrup
• Golden syrup
• Black treacle
• Jam

Savoury finnings

• Grated cheese
• Chopped ham and scrambled eggs
• Chopped boiled eggs
• Cooked spinach
• Bacon and mushrooms

Chef's notes

They can be made ahead of time and re-heated by steaming or microwaving. In this case, seperate each pancake with greasproof paper to prevent them sticking together.

See also

• Traditional English pancakes
• Crêpe recipe
• Potato pancakes
• Crispy duck pancake recipe
• Crispy potato pancakes