pancakes

Pancakes dessert essential after a good buckwheat pancake can be eaten at all the sauces: chocolate, sugar, bananas, salted butter, caramel, jam, brown cream ...

The story of the Breton cake is mixed with the extraordinary destiny of buckwheat. Native to Asia, this black wheat with pink flowers was probably reported crusades in the twelfth century. Nicknamed "the plant of the hundred days".
Finally, the most exclusive Breton crepe is certainly the lace crepe, made by Marie Catherine Cornic in 1866 in Quimper. baked on a pilling inclined to ensure finesse and wrapped around a knife, this friable specialty transforms the pancake into a real pastry. Once again, it is not the ingredient that makes the origin of a recipe, but its symbolic burden, its rites, its presentation, and its mode of consumption.

  let us discover the recipe

Remember to provide at least 30 to 45 minutes of rest for your dough!

Ingredients

250 g of wheat flour

50 g of butter

50 cl of milk

10 cl of water

4 big eggs

2 tablespoons caster sugar

1 pinch of salt

Instructions

Stove cooking:

In a salad bowl, add the wheat flour, 2 tablespoons sugar, and a pinch of salt.
Pour the milk then the water gradually while beating with a whip.
Then add the previously melted butter and the eggs to finish
Let the pancake batter sit for 30 to 45 minutes in a cool place.
Use a pancake pan to make your Breton crepes: grease it with a knob of butter and pour a ladle of dough.
Bake your pancake for about 2 minutes per side, and turn it over with a spatula.

Cooking on Billing/pancake:

Make the recipe as indicated above.
Heat the billing to approximately 428 ° F  (do not hesitate to consult the temperature recommendations indicated on the manual of your crepe maker) and, once the hot plate is hot, grease it with a pad or cloth lightly moistened with butter.
Place a ladle of dough on the pancake pan and spread it with a pancake rake.
Let the pancake cook for about a minute then turn it over with a pancake spatula (Breton spaniel) then continue cooking for a while on the other side.
Continue for the following crepes but do not forget to grease your billing regularly.

Tips from the chef:

 How to avoid lumps: for an infallible anti-lumps tip, you first mix the solid ingredients, you add the liquid ingredients, and then the eggs last;)

We do not hesitate to serve again and to accommodate them with a good cider! For gourmets, you can also add 5 spoons of cocoa powder to your dough: you will get a delicious chocolate crêpe dough. For cooking on a stove, I advise you to melt a little butter in a bowl and dip it with paper towels to cover your stove: you will save a lot of butter!

  To see also: 

 Recipe brick     

 

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