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General information
The chefs’ hats indicates the level of difficulty
Very easy Easy Difficult
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.
Tef-CrepPro 09-09 22/09/09 14:15 Page 40
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