Breton buckwheat pancakes: Difference between revisions
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====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Just need to find my beret</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">Reminds me of our Aquitaine holidays, back in my surfing days.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 14:32, 11 June 2020
| 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: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Strawberries and cream
- Nutella chocolate spread
- Maple syrup
- Golden syrup
- Black treacle
- Jam
Savoury fillings
- 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 reheated by steaming or microwaving. In this case, separate each pancake with greaseproof paper to prevent them sticking together.
See also
- Traditional English pancakes
- Crêpe recipe
- Potato pancakes
- Crispy duck pancake recipe
- Crispy potato pancakes
Best recipe review
Just need to find my beret
4/5
Reminds me of our Aquitaine holidays, back in my surfing days.
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