Breton pancakes with ham and egg
Buckwheat flour pancakes are the hallmark of French Brittany. They are prepared with both salty and sweet fillings. Our option is ideal for breakfast.
Ingredients
Servings 6- 250 g buckwheat flour
- 150 g wheat flour
- 2 eggs
- 50 g butter
- 500 ml water
- 300 ml sparkling water
- salt
- vegetable oil for greasing the pan
- 6 thin slices of ham
- 120 g cheese
- 6 eggs
- freshly ground black pepper
- salt
Cooking
Step 1
Melt butter and cool slightly. Sift the buckwheat and wheat flour into a bowl, add a pinch of salt. Whisk in the eggs and stir. Then pour in the oil, stir and begin to gradually pour in 500 ml of water, whisking the dough with a whisk. Cover the bowl with cling film and leave the dough in the refrigerator for 5 hours. Remove the dough from the refrigerator, pour in the sparkling water in a thin stream and mix gently. You should have a liquid dough. Before baking the pancakes, grate the cheese and remove the ham. Break the egg into a cup - so it will be more convenient to pour it onto the pancake.
Step 2
Heat a heavy-bottomed non-stick frying pan over medium heat and pour in some of the batter, spreading evenly over the surface. Fry the pancake on one side, then flip to the other side.
Step 3
Put a slice of ham in the center, pour in the egg and sprinkle with grated cheese. Season with salt and pepper and cook for 2-3 minutes until the egg white sets and the cheese starts to melt. Fold the edges of the pancake inward, carefully transfer the pancake to a plate and serve immediately.