Buckwheat pancakes

• 250 g buckwheat flour
• 1 egg
• 500 ml cold water
• 1 pinch salt
• 1 knob butter (for cooking)
• Salted butter caramel or jam of your choice

• Mix the dough: Pour the buckwheat flour into a large bowl and add a pinch of salt.
• Make a well in the center, break up the egg and gently add the cold water, whisking to avoid lumps.
• The dough should be fluid and slightly thick.
• Resting the dough: Let the dough rest in the refrigerator for 1 hour. This allows the ingredients to amalgamate well.
• Cooking the galettes : Heat a crêpe pan or large frying pan with a knob of butter.
• Pour a ladleful of batter into the pan and spread it out quickly to form a thin patty.
• Turn over and garnish: Once the galette is cooked on one side, turn it over and garnish as desired!

Trim ideas with Maison Perrotte :

Savory: Try a classic galette with ham, egg and cheese, accompanied by a touch of Maison Perrotte onion jam.

Sweet: Why not turn the galette into a sweet version with salted butter and Maison Perrotte raspberry jam for a tangy note?

Chef's tip: For even lighter, tastier galettes, you can replace some of the water with raw cider.

Serving suggestion: Serve your galettes with a bowl of chilled cider for a true Breton immersion. ?