BUCKWHEAT PANCAKES WITH MUSHROOMS & EGGS
You might think these are from Brittany and Normandy, but those from the Auvergne also claim ownership. This recipe comes from the town of Salers, famous for its cheese which is similar to Cantal. 90g buckwheat flour 90g plain flour
½ tsp salt
6g fast-action dried yeast 1 large egg
325ml whole milk 225ml warm water rapeseed oil, for greasing 4 large flat mushrooms, wiped and sliced
2-3 tsp butter or olive oil 4 eggs
150g-200g Cantal, Comté or Gruyère cheese, finely grated a few flat-leaf parsley sprigs, roughly chopped black pepper
Begin by making the batter. Pour the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk it into the flour. Then whisk in the milk and
Hwarm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so – it should be frothy and sweet-smelling.
Fry the mushrooms in the butter or oil until tender, then set aside. Heat a 26cm-28cm nonstick frying pan and wipe it with a little oil. Stir the batter to make sure it is well combined. Pour in enough batter to coat the base of the pan and cook over a medium-high heat for 2-3 minutes until it’s golden brown and easily releases from the pan. Flip the pancake over carefully, as they
HHcan be fragile. Break an egg into the centre then surround it with a quarter of the cheese. Cook until the white has set then create a square by folding in the edges of the pancake, leaving the centre open. Scatter some of the mushrooms over the egg and cheese.
Slide the pancake on to a large baking sheet and keep it warm in a low oven while you make the rest in the same way. Season the pancakes with plenty of black pepper and sprinkle with parsley. Serve with a soft green salad or wilted spinach.
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