Buckwheat pancakes, originally from Brittany, are a French specialty perfect for a gourmet gluten-free meal. Prepared with naturally gluten-free buckwheat flour, they are ideal for garnishing with vegetables, cheese, ham or eggs. Easy to make, we love them for their rustic taste and their versatility. Here is a simple and delicious version of the recipe.
Ingredients
Preparation
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Prepare the dough:
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In a large salad bowl or in your food processor, mix the buckwheat flour and salt.
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Gradually add the water while whisking to avoid lumps.
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Incorporate the egg if you are using it, for a softer and easier dough to work with. The dough should be fluid but slightly thick.
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Cover and leave to rest for at least 1 hour out of the fridge. The longer the dough rests, the better it will be.
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Cook the pancakes: Heat a crepe pan or large non-stick pan. If your dough seems too thick, you can add 2 tablespoons of water. Lightly brush the pan with oil or butter.
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Pour a ladle of batter into the center of the pan and spread quickly by tilting the pan to obtain a thin pancake. Cook over medium heat for 1 to 2 minutes, until the edges start to peel away. Carefully flip the patty and cook the other side for 1 minute.
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Garnish and serve: Garnish as desired: cheese, ham, sautéed vegetables, fried egg or even smoked salmon. As there are 5 of us, and I prepare them in advance, I garnish the pancakes, fold them and put them in the oven to melt the cheese. If I use eggs, I fry them, then add them to the pancake when serving.
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Serve hot, accompanied by a green salad.
Note
If you have pancakes left, you can make buckwheat chips: you cut the pancake into small triangles or rectangles, you brush a little oil and sprinkle your choice of curry, smoked paprika, pepper or you leave them natural. Spread them on a baking sheet covered with parchment paper and bake them in an oven at 200 degrees until they are golden brown (5 to 10 minutes)
Gluten-free buckwheat pancakes, Breton pancakes,
