Breton buckwheat pancakes

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Breton buckwheat pancakes
Breton buckwheat pancakes
Servings:Servings: 6 - Makes 12 large pancakes
Calories per serving:280
Ready in:2 hours 35 minutes
Prep. time:2 hours 10 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013
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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

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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

Savoury fillings

Chef's notes

They can be made ahead of time and reheated by steaming or microwaving. In this case, separate each pancake with greaseproof paper to prevent them sticking together.

See also

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