16 Feb 2009, 12:00 pm
Pancakes
by Sandra
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    Pancakes


    Les Crèpes - crepesspa018 Buckwheat pancakes

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    Copyright © 2009

    30 Jan 2006, 4:15 pm
    Pancakes:
    by Sandra
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    Buckwheat pancakes


    Before being a delicacy, patties served daily bread, they accompanied the soup of the poor and were dried and stored to overcome periods of scarcity. With the Crusaders arrived buckwheat imported from Asia that came into the composition of pancakes and more pancakes crispy. Even without galétoire or Bilig, it is possible to achieve good pancake house light and soft: the secret is to lighten the texture by adding buckwheat flour and use water instead of milk. I leave it to the purists Bretons at the task of fighting the real cakes recipe and ingredients that comprise it: eggs, butter, cream etc. .. in my case, I want the recipe!

    Galettes de sarrasin - crepesspa018 (for a dozen pancakes)
    • 160g buckwheat flour
    • 90g flour
    • 1 egg
    • 250ml cold water
    • 1cs salt guérande
    • 1cs oil

    In a bowl, sift flour and mix of buckwheat and wheat flour. Digging a well in center and pour in 150ml of cold water. Mix to blend the flour and beat vigorously to obtain a smooth paste without lumps. ), l’huile ( qui assouplit la pâte ), le sel de guérande ou du gros sel gris et les 100ml d’eau restants ( si on utilise du gros sel, le dissoudre dans l’eau au préalable ). Add the egg (which serves as a binder), oil (which softens the paste), salt guérande or gray salt and 100ml of water remaining (if you use coarse salt, dissolve in the water beforehand). Mix with a whisk or wooden spoon, then when everything is incorporated and the dough is again smooth and homogeneous, beating vigorously to incorporate maximum air. Cover and let stand at least 2 hours. After resting the dough should not be too thick or to appoint by adding little by little water.
    Grease a pan (preferably cast iron) with butter or salted egg yolk mixture + butter. Pour a small amount of dough to the size of the pan, the cake should be as thin as possible, especially on the edges that take the appearance of fine lace. Cook on one side and partially on one of the two sides of cakes to be filled with a stuffing to cook. Place cooked pancakes on a plate and cover with a cloth or a tax return: the steam created by the condensation helps keep everything moist cakes.

    The buckwheat pancakes fit preferably salty toppings, the most classic being the cake itself consists of a complete egg, ham and Gruyere cheese. I offer you my version with smoked salmon is a treat!

    Submit a cake on the pan greased: break a whole egg, salt and pepper and then when the white becomes opaque, add the smoked salmon into strips and grated Gruyère. Fold the edges toward the center 3 or 4 sides like an envelope, leaving the center uncovered to reveal the egg ( "egg mirror") or choose one of the many opportunities given by folding lecrepier. Serve hot (and another to predict the result is too good!)

    Galettes de sarrasin - crepesspa024

    And you, what you fill your buckwheat cakes?

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    Copyright © 2006

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