As today is Shrove Tuesday, a change from blinis was called for, with this (modified) Brittany (France) recipe.
Ingredients:
240g (1 1/2C) Buckwheat flour
45g (1/4C) Buckwheat goats, finely ground
2 lightly beaten eggs, or equivalent substitutes
1/2tsp salt
600ml (2 1/2C) water (enough to make a creamy batter)
Several rashers of bacon, either whole or chopped
Melted ghee or coconut oil
Method:
Mix together the dry ingredients and add and mix the water and eggs
Leave batter to rest overnight or for at last 2 hours.
Preheat oven to 400F / 200C / Gas Mk 6
Heat a cast iron pan over medium heat with a small amount of lard, ghee or coconut oil, test temperature I ready with sprinkling a few drops of water (off your fingers) into the pan, if it sizzles the temperature is right.
Lift the pan, give it a rolling motion as you pour in batter in a ladle (approx 1/1/2tbsp for a small gallette, 3tbsp for a large). The batter should sizzle when it hits the pan, and the pan is turned to coat the surface of the pan as quickly as possible.
Brown the gallette on one side, it is ready to turn when the surface comes almost dry and the edges start to brown. Flip over and cook the other side. Remove and set aside.
Stir the batter lightly each time it is used.
Fry bacon, either whole or chopped.
Fill the gallettes with bacon and a drop of ghee, or coconut oil, fold over into four, place on a baking tray and drizzle with melted ghee or coconut oil.
Place in oven and bake until crisp.
Ingredients:
240g (1 1/2C) Buckwheat flour
45g (1/4C) Buckwheat goats, finely ground
2 lightly beaten eggs, or equivalent substitutes
1/2tsp salt
600ml (2 1/2C) water (enough to make a creamy batter)
Several rashers of bacon, either whole or chopped
Melted ghee or coconut oil
Method:
Mix together the dry ingredients and add and mix the water and eggs
Leave batter to rest overnight or for at last 2 hours.
Preheat oven to 400F / 200C / Gas Mk 6
Heat a cast iron pan over medium heat with a small amount of lard, ghee or coconut oil, test temperature I ready with sprinkling a few drops of water (off your fingers) into the pan, if it sizzles the temperature is right.
Lift the pan, give it a rolling motion as you pour in batter in a ladle (approx 1/1/2tbsp for a small gallette, 3tbsp for a large). The batter should sizzle when it hits the pan, and the pan is turned to coat the surface of the pan as quickly as possible.
Brown the gallette on one side, it is ready to turn when the surface comes almost dry and the edges start to brown. Flip over and cook the other side. Remove and set aside.
Stir the batter lightly each time it is used.
Fry bacon, either whole or chopped.
Fill the gallettes with bacon and a drop of ghee, or coconut oil, fold over into four, place on a baking tray and drizzle with melted ghee or coconut oil.
Place in oven and bake until crisp.