Breton pancakes.

Pancakes are not just snacks and desserts, and a full meal — when put into the proper filling. In France, for example, the menu has a separate option — add to the egg pancakes to satiety. Incidentally, these pancakes Breton only in appearance. These are prepared by the same principle, but from buckwheat flour.

500ml milk
2 pieces of chicken eggs.
salt 1/2 tsp.
sugar 2/3 tsp.
200 g flour
baking powder 1/2 tsp.
2 handfuls of cheese
8 small slices of ham
butter 20g

Eggs, milk, baking powder, salt and sugar make pancake batter.
Heat a pancake griddle, oiled (extra wet cloth).

Pour a ladle dough into the pan and spread evenly. Wait a few seconds when a pancake «grab» and the break in the middle of the egg pancake. Then using a spatula to smear the protein across the pancakes, while the yolk should remain at the center of the pancake, unharmed.

Arrange around the yolk slices of ham and sprinkle with grated cheese pancake (try not to touch the yolk).

Leave as a pancake for a few seconds, and then use a spatula to cheteryh hand wrapped edge. That they did not unfolded, you need a little longer to hold in the crook of a spatula
The edges of the pancake grease with butter — and then apply! The yolk of the time is not yet up to the end has to «grab», and its contents will be an excellent sauce for the filling.

Tip: Experiment with flavors of pancakes — they can be very diverse: spinach, mushrooms, bolognese sauce, bacon, olives, tomatoes … Here, as with pizza: useful all that exists in the fridge.

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