Chandeleur is the perfect time to try out new pancake recipes at home , to please your sweetheart, your roommate, your kids - or even yourself!
If you've never made your own buckwheat flour crêpes, then take a look at chef Nolween Corre's recipe, explained step by step below!
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Nolwenn Corre's recipe for buckwheat flour pancakes
Ingredients:
Buckwheat flour 500gr
T55 flour 50gr
Coarse salt 1 pinch
Whole egg 1 piece
Oil 1 tablespoon
Water 1 L
Preparation:
Place buckwheat flour, T55 flour, 1 pinch coarse salt, 1 whole egg, 1 tablespoon oil in a bowl.
Mix, then add the water a little at a time, while still stirring (you can add more water depending on how comfortable you are with the crepe maker or frying pan).
Heat a little butter on your crêpe pan and ladle in the batter.
Cook the crêpes on each side until golden brown.
Set the crêpes aside on a plate as you go.
Tip:
Use hazelnut, walnut or sesame oil to flavour the crêpes.
If the cast-iron griddle sticks, start by making an "omelette" on the billig (crêpe pan) with 1 yolk + 1 spoonful of oil.
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