Traditional buckwheat pancake dough Ingredients: pancakes - 10 g of - coarse salt - 330 g of - buckwheat flour - 75 cl of - cold water 1 egg.
Utensils：
- 1 1 Wooden spoon- 1 Kitchen whisk- whisks Buy 1 ladle- 1 Spatula- spatulas 1 Grater- graters 1 Fridge- refrigerators 1 Crepe pan- Top 5 of the best crepe pans 1 kitchen scale- scales
Total time: 20 min Preparation: 20 min Rest:- Cooking:-
Phase 1
In a salad bowl, mix the flour and coarse salt.
Phase 2
Using a whisk, pour in the water in two or three times, while mixing the preparation. We obtain a smooth and thick paste.isse to which we add an egg to give a nice color to the cooking.
Phase 3
Cover and leave to rest for 1 to 2 hours in the refrigerator.
Phase 4
Grease the crepe maker with a cotton ball soaked in oil. Pour in a ladle of batter, wait for the pancake to brown, remove it with a spatula and turn it over. Let it cook for about 1 more minute.
Phase 5
For a complete pancake, generously butter both sides of the pancake and place ham and grated Emmental cheese in the center of one of them, then crack an egg in the center of the pancake. Once it starts to cook, add salt and pepper and fold the edges of the pancake so that only the yolk is visible. It's ready once the egg is cooked enough.
Utensils：
- 1 1 Wooden spoon- 1 Kitchen whisk- whisks Buy 1 ladle- 1 Spatula- spatulas 1 Grater- graters 1 Fridge- refrigerators 1 Crepe pan- Top 5 of the best crepe pans 1 kitchen scale- scales
Total time: 20 min Preparation: 20 min Rest:- Cooking:-
Phase 1
In a salad bowl, mix the flour and coarse salt.
Phase 2
Using a whisk, pour in the water in two or three times, while mixing the preparation. We obtain a smooth and thick paste.isse to which we add an egg to give a nice color to the cooking.
Phase 3
Cover and leave to rest for 1 to 2 hours in the refrigerator.
Phase 4
Grease the crepe maker with a cotton ball soaked in oil. Pour in a ladle of batter, wait for the pancake to brown, remove it with a spatula and turn it over. Let it cook for about 1 more minute.
Phase 5
For a complete pancake, generously butter both sides of the pancake and place ham and grated Emmental cheese in the center of one of them, then crack an egg in the center of the pancake. Once it starts to cook, add salt and pepper and fold the edges of the pancake so that only the yolk is visible. It's ready once the egg is cooked enough.