Mini buckwheat pancakes with chocolate sauce and Guérande salt
Serves 4
Difficulty
Easy
Preparation
20 min
Cooking
20 min
Budget
Inexpensive
Ideal with Ground salt
Ingredients
Serves 4
For 24 mini-crepes :
- 100 g white flour
- 100 g buckwheat flour
- 1 tsp Le Guérandais fine salt
- 1 tsp baking powder
- 1 egg
- 1 tablespoon vegetable oil
- 50 cl milk
- 225 g dark chocolate
- 25 cl liquid cream
- 20 g butter
Preparation
-
Mix the flours, salt and baking powder. Beat the egg with the oil and milk. Add the flour mixture and beat until the batter has a smooth, silky consistency. Leave to rest for 2 hours before cooking the pancakes.
-
When cooking, use about 1 tablespoon of batter for a 10 cm diameter pancake.
-
Prepare the sauce: melt the chocolate with the cream, stirring gently with a wooden spoon.Add a knob of butter and stir until the mixture is smooth.
-
Coat the crêpes with a tablespoon of chocolate sauce and sprinkle with 1 pinch of salt.
This combination of buckwheat and chocolate goes well with 2 ripe pears, cut into thin strips and caramelized in a pan with vanilla sugar. Wrap 2 or 3 caramelized pear strips around each pancake, then top with chocolate sauce.
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