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Salade de la mer (Buckwheat Pancakes)
Galettes de sarrasin (Buckwheat Pancakes) is a traditional French recipe (from Brittany) for a classic dark pancake made with buckwheat that forms the foundation of many Breton recipes. The full recipe is presented here and I hope you enjoy this classic French version of: Buckwheat Pancakes (Galettes de sarrasin).
prep time
10 minutes
cook time
120 minutes
Total Time:
130 minutes
Makes:
10
Rating:
Tags : French RecipesBreton Recipes
As well at the classic crepes, these buckwheat pancakes are also a Breton speciality.
Ingredients:
330g Buckwheat flour
1 Egg
750ml Water
2 tbsp Butter
2 pinches Coarse salt
Method:
Sift the flour into a mixing bowl, form a well in the centre and add the salt.
Gradually add the water, beating to combine with an electric mixer. Crack in the egg and whisk to combine. You will end up with a thick batter.
Leave the batter to rest in the refrigerator for 2 hours, covering with a cloth or clingfilm.
Place a non-stick pan over medium heat. Once hot add a little butter and swirl the pan to coat.
Add a ladleful of the batter, tilting the pan so it evenly coats the pan.
Cook on the first side for about 2 minutes, or until bubbles appear on the surface of the pancake. Flip over and cook for about 2 minutes more or until coloured to your liking.
For the filling... use your imagination, for example: mushrooms, crème fraîche, gruyere, garlic and parsley for a forest crepe.