Pancake served with vanilla ice cream and fresh strawberries
Spring is at the balcony and to celebrate it, we have cooked pancakes using our pancake dough recipe, and served pancakes with some vanilla ice cream and fresh strawberries. Delicious!
Showing posts with label brittany. Show all posts
Showing posts with label brittany. Show all posts
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Being born in Brittany where pancake(crêpe) is one of our famous speciality, I could not wait any longer before writting this post and reveal the secret for making the best pancake dough.
Recipe for around 20-24 pancakes:
- 225g flour
- 3/4 table spoon of sugar
- 1 pinch of salt
- 3 eggs
- 4 dl milk
- 1/2 dl cream 13%
- 2-3 table spoon of butter
Whip flour, sugar, salt, eggs and half of the milk together. Add the rest of the milk and the cream step by step and continue whipping until all ingredients are well mixed.
Let the dough rest 20 minutes then add the 2-3 spoon of butter. Warm a pan at medium-hot heat. Cover the pan with a little bit butter using a kitchen paper and cook thin pancakes both sides.
Have a look at our pancakes served with vanilla ice cream and fresh strawberries
La galette complete
To realize a galette complete, you need to have:
- some galettes (recipe)
- some eggs
- some slices of cooked ham
- some cheese (gruyere)
- some chives
Warm a pan at middle heat, and add some butter. Once the butter covers the entire surface of the pan, add the galette. Take one egg and place the yellow part in the midle of the galette. You can also include the white, but I personally do not like it. Then top the egg and the galette with grated cheese, preferably gruyere. Add the ham and let the galette cook a little bit further, until all cheese is melted. Add the chives cut in small pieces and serve.
Galette dough recipe
The galette is a famous dish from Britanny that is typically eaten in restaurant called crêperie or in familly together with Cider. The Galette is the salty version of the pancake, that you will usually prepare with ham, cheese, onion, bacon, salmon.
Recipe for 8-10 galettes:
- 250g of buckwheat flour
- 2 eggs
- 1 tablespoon of vegetable oil
- 1/2 teaspoon salt
- 1/2 liter of water
Put the flour in a bowl, add oil, beaten eggs and salt. Whip the dough and add progressively the water. Beat vigorously for 3 minutes to obtain a smooth paste without lumps. Let the dough rest for 2 hours, covered with a rag. Then oil the pan using a kithen paper, and cook the two sides of the pancake on a hot pan.
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