The husband cooked pancakes from buckwheat flour, turned out cooler than the French chef

Buckwheat flour pancakes do not contain gluten and are especially good with unsweetened fillings. And we suggest saving a couple of pancakes for the morning to make Breton gallets with sausage and cheese. This is a traditional hearty breakfast from the northern region of France Brittany, where buckwheat seems to be loved no less than in our homeland.



By the way, on June 13, the Eastern Slavs have long celebrated the day of Akulina Grechishnitsa. On this day, it was customary to treat every guest with buckwheat full. So you have plenty of time to study the recipe. We hope that your friends and family will like it.

Buckwheat flour ingredients for pancakes

• 100g buckwheat flour
• 100g wheat flour
• 2 eggs
• 500 ml of water
• 2 tsp major salt
• bacon

Filling ingredients

• hard-cheese
• sausage
• eggs
• salt and ground black pepper
• green

Preparation

1. The choice of flour should be discussed in more detail. The fact is that in France buckwheat flour is made from raw, unprocessed cereals. We use fried buckwheat for this.
   
   
   
   Therefore, the dough is sometimes too thick at first. And when you add more water, pancakes can tear. To prevent this from happening, we moved away from the French recipe and added wheat flour to buckwheat. It is clear that if you have flour from raw buckwheat, you do not need to add wheat to it.
   
   
2. Mix buckwheat flour with wheat flour. Add salt and stir.
   
   
   
3. Stir with a spoon, add water. Before the dough is very liquid, add the eggs. Stir and, if necessary, add water to get a uniform liquid dough, like on regular pancakes.
   
   
   
4. Cover a bowl of dough with film and put in the refrigerator for 2 hours or better overnight.
5. Lubricate the pan with lard or vegetable oil.
6. Pour the dough over the heated pan and let it spread all over the surface.
7. Burn the pancake on one side until it's golden. Keep in mind that compared to ordinary pancakes, this will take a little longer. Before turning, lubricate the top surface of the pancake with oil. Put the pancakes on the plate.
   
   
   
8. Meanwhile, grind the cheese and slice the sausage or ham with thin slices.
9. Put the pancake back on the not-so-hot pan. Distribute grated cheese around its edges, leaving free space in the center.
   
   
   
10. Wait for the cheese to melt. Break the egg in the center of the gallet. Smear the protein on the surface of the cheese.
    
    
    
11. When the protein begins to grasp, lay out pieces of ham around the yolk. Sprinkle the yolk.
    
    
    
12. Helping yourself with a spatula, wrap the edges of the envelope towards the center. Molten cheese will help them take their place.
    
    
    
13. If you wish, decorate the middle of the gallet with crushed greens.
14. A hearty and beautiful French breakfast is ready! Good appetite and new culinary discoveries.

It is more convenient to stuff a Breton gallet while the pancakes remain warm and soft. The fact is that in the air pancakes from buckwheat flour harden, becoming crispy. Therefore, leaving the stock for tomorrow, immediately cover the pancakes with a plate and put in the refrigerator. This way they will retain their softness and elasticity longer.



Do you know what to do for breakfast? Prepare it! The recipe for this dish was found in an old cookbook. Historians still argue what kind of cuisine belongs to this undoubtedly tasty and healthy dish, which is now somehow forgotten.