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Mini buckwheat pancakes with chocolate sauce and Guérande salt

Serves 4

Difficulty

Easy

Preparation

20 min

Cooking

20 min

Budget

Inexpensive

Ideal avec 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

  1. 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.

  2. When cooking, use about 1 tablespoon of batter for a 10 cm diameter pancake.

  3. 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.

  4. 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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