Ingredients
Makes 24 pancakes
100 g white flour
100 g buckwheat flour
1 tsp Le Guérandais fine Guérande sea salt
1 tsp baking powder
1 egg
1 tbsp vegetable oil
50 cl milk
225 g black chocolate
25 cl single cream
20 g butter
Preparation :
preparation time : 20 mins
rest time : 2 hrs
cooking time : 20 mins
Mix the flours, sea salt and baking powder together. Beat the egg with the oil and milk. Add the flour mixture and fold in until the batter is smooth and silky. Set aside for 2 hrs before cooking the pancakes.
Prepare as for pancakes, using roughly 1 tbsp 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.
Drizzle the pancakes with a tablespoon of chocolate sauce and sprinkle with a pinch of sea salt.
The combination of buckwheat and chocolate works well with 2 ripe pears. Cut the pears into thin strips and caramelise in a frying pan with vanilla sugar. Wrap 2 or 3 slices of caramelised pear in each pancake and drizzle with chocolate sauce.
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