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General information
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Cooking times are approximate and can vary with the size of the pieces of food, quantities used and individual tastes.
Basic batters
Buckwheat pancake batter
For 12 pancakes: • 2 eggs • 1 litre milk • 500 g buckwheat flour • 100 g plain flour • salt • 100 g melted butter
Preparation: 5 minutes • Standing time: 1 hour
Beat the eggs with the milk and 300 ml of water. Mix the flours in a bowl with a pinch of salt.
Make a well in the centre and gradually incorporate the eggs.
Next add the cooled, melted butter and beat until the batter is smooth. Leave the batter to rest for 1 hour.
Pancake batter
For 12 pancakes: • 6 eggs • 1 litre milk • 500 g plain flour • 3 tablespoons oil
Preparation : 5 minutes • Standing time: 1 hour
Beat the eggs with the milk.
Sift the flour into a bowl and make a well in the centre.
Gradually add the egg mixture and then the oil.
Beat until the batter is smooth. Leave to stand for 1 hour.
Buckwheat pancakes
Chef's tip: If desired, the pancake batter recipe above can be substituted for the buckwheat pancake batter in any of the following recipes.
Parmesan buckwheat pancakes
For 12 pancakes: • buckwheat pancake batter • 12 slices Parma ham • 150 g grated fresh parmesan
Preparation : 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes per pancake
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for 1 hour. Pour a little batter onto the pan and spread evenly. Cook for 1 minute.
Turn the pancake over, sprinkle with cheese, add a slice of ham and cook for a further 2 minutes. Fold the pancake and serve.
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