Mushroom buckwheat pancakes

For 12 pancakes: • buckwheat pancake batter • 500 g mushrooms (fresh or tinned) • 150 g butter • 100 g plain flour • 1.5 litres milk

• 200 g grated gruyere cheese • salt • pepper

Preparation : 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes per pancake + 15 minutes browning in the oven

Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for 1 hour.

Chop the mushrooms and cook with 50 g of butter.

Prepare a béchamel sauce with the flour, milk and 100 g of butter. Season with salt and pepper.

Add the mushrooms and 150 g grated cheese.

Pour a little batter onto the pan and spread evenly. Cook for 1minute.

Turn the pancake over and garnish with the prepared mushrooms and cook for a further 2 minutes.

Roll up the pancake.

Place the 12 rolled pancakes in a shallow ovenproof dish.

Sprinkle with the remaining grated cheese and brown in a hot oven for 15 minutes. Serve.

Tuna buckwheat pancakes

For 12 pancakes • buckwheat pancake batter • 500 g tinned tuna

•100 g pitted black olives • 6 tablespoons chopped chives • 600 g tomato coulis or passata (pureed fresh tomatoes) • 150 g grated parmesan • 12 basil leaves

Preparation : 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes per pancake + 3 minutes browning in the oven

Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for 1 hour.

Chop the olives.

Drain and flake the tuna, mix with the olives.

Add the chives and the tomato coulis and mix well.

Pour a little batter onto the pan and spread evenly. Cook for 1minute.

Turn the pancake over and garnish with the prepared tuna and cook for a further 2 minutes.

Roll up the pancake.

Place the 12 rolled pancakes in a shallow ovenproof dish.

Sprinkle with the grated parmesan cheese and brown in a hot oven for 3 minutes. Sprinkle with the torn basil leaves and serve.

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