21
c)
Recipes
Classic Pancakes (wheat flour)
Ingredients for about 20 - 25 pancakes
-
500 g sieved wheat flour
-
1 l milk
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6 eggs
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Salt
-
Oil or butter
Preparation
In a large bowl mix the flour with the milk until a fluid batter is obtained.
Then add the beaten eggs, 2 pinches of salt and 2 soup spoons of oil or melted butter. Mix
vigorously.
Cover the bowl with cling film and leave to rest for at least 1 hour in the refrigerator before
pouring the batter onto the pancake maker.
Galettes Bretonnes (buckwheat flour)
Ingredients for about 12 galettes
-
330 g buckwheat flour
-
75 cl water
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10 g coarse salt
-
1 egg
-
Butter
Preparation
In a bowl place the buckwheat flour in a well with the salt.
Pour the water in gradually and mix vigorously with a wooden spoon. You will obtain a thick,
fluid batter.
Add the egg to your batter and mix well.
Cover the bowl with cling film and leave to rest for at least 2 hours in the refrigerator.
Cooking
Put the butter on the “large pancake” plate and wait until it melts. Using the large ladle
supplied, next pour the batter onto the plate and use the spreader provided. Between each use
soaking the spreader in a bowl of cold water is recommended.
Cook both sides for about 1 to 2 minutes each.
To turn the galette use the wooden spatula supplied to unstick each edge of the galette
carefully and turn it over quite quickly.
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