Mini buckwheat pancakes with chocolate sauce and Guérande salt
Personnes
4
Difficulty
Easy
Preparation
20 min
Cooking
20 min
Budget
Inexpensive
Idéal avec Ground salt
Ingredients
- 100 g de farine blanche
- 100 g de farine de sarrasin
- 1 c. à c. de sel fin Le Guérandais
- 1 c. à c. de levure chimique
- 1 œuf
- 1 c. à s. d’huile végétale
- 50 cl de lait
- 225 g de chocolat noir
- 25 cl de crème liquide
- 20 g de beurre
Preparation
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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.
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When cooking, use about 1 tablespoon of batter for a 10 cm diameter pancake.
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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.
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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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