Breton shortbread biscuits
Je vous le donne en mille, aujourd’hui c’est… c’est la Chandeleur, et qui dit Chandeleur dit crêpes. Mais attention pas n’importe quelle crêpe, pour commencer voici la galette bretonne ou galette de blé noir ou galette de sarrasin mais ça c’est à vous de voir le petit nom que vous lui donnez ! Avec Monsieur, on est du genre à ne pas attendre l’occasion de la Chandeleur pour nous faire des crêpes, oui chez nous c’est un peu quand on veut les repas galette bretonne. The buckwheat pancakes are Mr.'s favorite pancakes and he loves above all to heat them in a pan with a lot of butter so that they crisp (I see two or three who recognize themselves there !). So today I share my recipe with you and I hope that tonight they will be on your table.
For the Breton pancakes, there is the debate with or without eggs, personally I have already tried without and the result was that the patties did not stick together and broke. Now I do with, but you are free to choose your side !
- 400 g buckwheat flour
- 2 eggs
- 85 key of water
- 1 good pinch of salt
- Put the flour and salt in a bowl.
- Make a well and add the eggs in the center.
- Stir the center with a whisk then thin with the water as you go to obtain a smooth paste.
- let stand 15 minutes.
- Stir the batter and heat a pancake pan rubbed with a little oil then start making your pancakes by pouring a small ladle of batter into the pan.
- Once cooked, all you have to do is garnish them as you wish.
Good Breton galette !
Emilie
Miss Kitchen
2.2.15My dough is waiting for tonight ! Mine will have more rest. on my package, they said 2 hours! But thank you for the recipe and the photos just sublime as always 🙂
Emilie
3.2.15Oh cool, thank you miss and long live the cake 😉
Elise
2.2.15Ohhh yum these photos are terribly appetizing ! I'm trying your recipe tonight because it's like that 🙂
Emilie
3.2.15Thank you very much Elise 😉
Jenna
3.2.15Very good Breton pancakes. It's a treat.
Emilie
3.2.15Thank you very much Jenna ^-^
Louise
3.2.15There's nothing to say, the buckwheat pancakes are still really great ! They are very beautiful 🙂
Emilie
3.2.15Yes that's clear !!! Merciii 😉
Marilyn
3.2.15Thanks for the egg tip ! In my recipe there was none, the result was disappointing, the dough was too fragile…so I gave up on the idea of pancakes ( thinking that you had to be Breton to succeed). It makes me want to try again !
Emilie
3.2.15Oh cool, I'm not the only one who had problems with this eggless dough !!! Tell me about it, Marilyne !
Amelie
19.7.16Dough without eggs requires fermentation otherwise it does not hold together. Eggs, it's for people in a hurry! In my creperie, I make the dough the night before and let it come to room temperature overnight.. You can help it with a touch of baking soda. So my recipe is the same as yours., but without the eggs + 1 tbsp organic sunflower oil and a pinch of baking soda. It's lighter and more fragrant. So to make a real buckwheat pancake, no need to be breton, You just have to be patient…
Emilie
11.11.16Thanks for the tip !
Has
5.2.15Stunning
Emilie
11.2.15Thank you Has !
Alison
5.2.15They are superb, je me croirais dans une crêperie 🙂
Kisses!
Emilie
11.2.15Oh merci beaucoup Alison 😉
from mouth to table
7.2.15Very beautiful pictures! Your pancakes look delicious.!
Emilie
11.2.15Thank you very much miss !
Yummmy
30.11.16Bonjour, I have never made homemade buckwheat pancakes… It is better to only eat them salty ? or this is also done with sweet ?? Merci ! The photos are always so beautiful !
Emilie
14.12.16No, it also works with sweets, I love buckwheat for dessert, it’s very good !