Popular in Brittany, in northwest France, where the local cuisine is defined by rich, rustic flavors.
The batter can be prepared a few hours in advance and left at room temperature.
The unfilled pancakes can be frozen for up to 3 months.
Preparation Time25 min
Preparation Time - Text25 mins, plus 2 hrs standing
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 4 hours
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturemeaty, nutty, smoky
- ½ cup buckwheat flour
- ½ cup all purpose flour
- 2 large eggs, beaten
- 1 cup plus 2 tbsp milk
- Vegetable oil, for frying
- 2 tbsp vegetable oil
- 2 red onions, thinly sliced
- 7 oz (200g) smoked ham, chopped
- 1 tsp chopped thyme
- 4 oz (115g) Brie, cut into small pieces
- ½ cup creme fraiche
- 8 in (20cm) nonstick frying pan
To make the pancakes, sift the flours into a large mixing bowl. Make a well in the center and add the eggs. Gradually mix the eggs into the flours using a wooden spoon, adding the milk and a scant ½ cup water to make a smooth batter. Cover and let stand for 2 hours.
To make the filling, heat the oil in a small frying pan over medium heat. Add the onions and cook, stirring occasionally, until softened. Add the ham and thyme. Remove from the heat.
Preheat the oven to 300°F (150°C). Heat an 8 in (20cm) nonstick frying pan over medium heat. Grease lightly with oil. Spoon in 2 tbsp of the batter and swirl to coat the base. Cook for about 1 minute, or until lightly browned underneath. Flip over and cook for 1 minute more, or until lightly browned on the other side. Repeat with the remaining batter, re-greasing the pan as necessary. Make 8 pancakes in total.
Stir the Brie and créme fraîche into the filling. Evenly divide among the pancakes then fold in the pancake edges to form "parcels." Place on a baking sheet. Bake for 10 minutes until hot.
2008 Dorling Kindersley