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Breton buckwheat pancakes
From Cookipedia
See also:
- Traditional English pancakes
- Crêpe recipe
- Potato pancakes
- Crispy duck pancake recipe
- Crispy potato pancakes
Breton buckwheat pancakes - about this recipe
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.
Servings
Makes 12 large pancakes
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
- Mix all of the dry ingredients in a bowl and knock a well in the middle
- Break the eggs into the well
- While beating with a wooden spoon, gradually add the liquid and mix until you have a light batter
- Leave to stand in a cool place for 2 hours if you have the time
- 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
- Add a small ladle of batter and swirl the pan around to distribute the batter evenly
- Once the underside has been lightly browned (about 2 minutes), flip with a spatula and cook for a further 2 minutes
- 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.
