Buckwheat pancakes are sold hot from the griddle as a snack throughout France. A versatile wrapper, they are just as likely to be folded round a grilled sausage as stuffed with stewed apple or jam to eat with a dollop of crème fraîche. Rolled around a creamy mushroom stuffing, they’re a satisfying main course on a cold day.
Preparation: 15 minutes, plus standing
Cooking: about 50 minutes
Serves 4-6
Ingredients
- 175g buckwheat flour
- 2 teaspoons baking powder
- 2 medium eggs, forked to blend
- 300ml whole milk
- butter, oil or goose fat for greasing
For the filling
- 100g unsalted butter
- 150g button mushrooms, finely sliced
- 75g plain flour
- 450ml whole milk
- a grating of nutmeg
- 2 tablespoons double cream
- chive or leek shoots (optional)
- 2-3 tablespoons grated cheese
Photo: Clare Richardson
1. Prepare the buckwheat pancake mix first. Sift the flour with the baking powder and a little salt. Whisk or process with the eggs and enough milk to make a smooth batter as runny as pouring cream. Leave for 10 minutes so the flour swells and makes a lighter batter.
2. Meanwhile, make the filling. Melt half the butter in a small pan and fry the mushrooms until they yield up all their water and begin to sizzle. Remove with a slotted spoon and reserve. Heat the remaining butter in the pan juices but stop before it browns. Sprinkle in the flour and fry for a minute or two until the mixture looks sandy. Gradually whisk in the milk and bubble until thick and smooth. Taste and season with salt, pepper and nutmeg. Fold two-thirds of the sauce into the mushrooms and dilute the rest with the cream.
3. Heat a griddle or heavy frying pan about the size of a dinner plate, rub with a cloth dipped in whatever you’re using for greasing and test the heat with a drop of the mixture – it should sizzle and set immediately. You may need more milk or a little extra flour. Pour in enough mixture to cover the base of the pan. Cook over a medium heat until the top looks dry and bubbly. Flip it over and cook the other side. Continue until all the mixture is used up, interleaving the buckwheat pancakes with greaseproof paper and keeping them warm in a cloth.
4. Heat the oven to 180°C (160°C fan oven) gas mark 4. Spread the middle of each pancake with the mushroom mixture, top with a little bundle of greenery if using and roll up. Arrange the rolled buckwheat pancakes in a gratin dish and cover with the rest of the white sauce, top with grated cheese and heat in the oven until brown and bubbling.
Recipe by Elisabeth Luard
Tags:
Buckwheat pancakes are sold hot from the griddle as a snack throughout France. A versatile wrapper, they are just as likely to be folded round a grilled sausage as stuffed with stewed apple or jam to eat with a dollop of crème fraîche. Rolled around a creamy mushroom stuffing, they’re a satisfying main course on a cold day.
Preparation: 15 minutes, plus standing
Cooking: about 50 minutes
Serves 4-6
Ingredients
- 175g buckwheat flour
- 2 teaspoons baking powder
- 2 medium eggs, forked to blend
- 300ml whole milk
- butter, oil or goose fat for greasing
For the filling
- 100g unsalted butter
- 150g button mushrooms, finely sliced
- 75g plain flour
- 450ml whole milk
- a grating of nutmeg
- 2 tablespoons double cream
- chive or leek shoots (optional)
- 2-3 tablespoons grated cheese
Photo: Clare Richardson
1. Prepare the buckwheat pancake mix first. Sift the flour with the baking powder and a little salt. Whisk or process with the eggs and enough milk to make a smooth batter as runny as pouring cream. Leave for 10 minutes so the flour swells and makes a lighter batter.
2. Meanwhile, make the filling. Melt half the butter in a small pan and fry the mushrooms until they yield up all their water and begin to sizzle. Remove with a slotted spoon and reserve. Heat the remaining butter in the pan juices but stop before it browns. Sprinkle in the flour and fry for a minute or two until the mixture looks sandy. Gradually whisk in the milk and bubble until thick and smooth. Taste and season with salt, pepper and nutmeg. Fold two-thirds of the sauce into the mushrooms and dilute the rest with the cream.
3. Heat a griddle or heavy frying pan about the size of a dinner plate, rub with a cloth dipped in whatever you’re using for greasing and test the heat with a drop of the mixture – it should sizzle and set immediately. You may need more milk or a little extra flour. Pour in enough mixture to cover the base of the pan. Cook over a medium heat until the top looks dry and bubbly. Flip it over and cook the other side. Continue until all the mixture is used up, interleaving the buckwheat pancakes with greaseproof paper and keeping them warm in a cloth.
4. Heat the oven to 180°C (160°C fan oven) gas mark 4. Spread the middle of each pancake with the mushroom mixture, top with a little bundle of greenery if using and roll up. Arrange the rolled buckwheat pancakes in a gratin dish and cover with the rest of the white sauce, top with grated cheese and heat in the oven until brown and bubbling.
Recipe by Elisabeth Luard
Tags:
