Complete Breton pancakes Ingredients: pancakes - 500 g of - buckwheat flour - 150 g of - wheat flour - 15 slices of - ham - 2 tablespoons of - oil - 2 teaspoons of - salt - 1 egg - 1 ½ l of - water - 30 eggs - 300 g of Gruyère cheese.
Utensils：
- 1 Blender- 1 frying pan- frying pans 1 Crepe pan- Top 5 of the best crepe pans 1 kitchen scale- scales
Total time: 15 min Preparation: 10 min Rest:- Cooking: 5 min
Phase 1
Chop the ham.
Phase 2
Mix the flour with the oil, egg and salt then pour in the watergradually. The dough should be fluid.
Phase 3
Leave to rest for 1 hour then cook them in a very hot, lightly greased pan.
Phase 4
Flip the pancake and crack an egg on it. Add the equivalent of 1/2 slice of ham and 10 g of Gruyère.
Phase 5
When the egg white is cooked, fold the sides of the pancake towards the center. Salt, pepper and serve.
Utensils：
- 1 Blender- 1 frying pan- frying pans 1 Crepe pan- Top 5 of the best crepe pans 1 kitchen scale- scales
Total time: 15 min Preparation: 10 min Rest:- Cooking: 5 min
Phase 1
Chop the ham.
Phase 2
Mix the flour with the oil, egg and salt then pour in the watergradually. The dough should be fluid.
Phase 3
Leave to rest for 1 hour then cook them in a very hot, lightly greased pan.
Phase 4
Flip the pancake and crack an egg on it. Add the equivalent of 1/2 slice of ham and 10 g of Gruyère.
Phase 5
When the egg white is cooked, fold the sides of the pancake towards the center. Salt, pepper and serve.