Buckwheat pancakes

Name: Buckwheat pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Flour; 120 g Buckwheat flour; 1 egg (size M); 120 ml Milk; 7-10 Tbsp Salt; 5 Flask of chicory; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 75 g Walnut kernels; 100 g Gorgonzola cheese; 125 g Roquefort cheese; 1 TABLESPOON liquid honey; 50 g Lamb's lettuce; 150 g Blackberries; 4 TABLESPOONS clarified butter

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Flour
120 g Buckwheat flour
1 egg (size M)
120 ml Milk
7-10 Tbsp Salt
5 Flask of chicory
4 TABLESPOONS Oil
7-10 Tbsp Pepper
75 g Walnut kernels
100 g Gorgonzola cheese
125 g Roquefort cheese
1 TABLESPOON liquid honey
50 g Lamb's lettuce
150 g Blackberries
4 TABLESPOONS clarified butter

Directions

1
Mix flour, buckwheat flour, egg, milk and 350 ml water in a large bowl, season with salt and let it swell for about 20 minutes.
2
Wash, clean and halve the chicory. Heat the oil in a large frying pan, fry the chicory in it in portions while turning for about 4 minutes, season with salt and pepper. Roast the walnuts in a pan without fat until golden brown. Puree both cheeses and honey with a hand blender in a tall mixing bowl. Wash the salad and shake dry. Wash blackberries and pat dry.
3
Heat 1 tbsp. clarified butter in a pan (approx. 26 cm Ø). Pour 1/4 of the dough into the pan and immediately spread thinly. Bake for about 2 minutes on both sides until golden brown. Bake another 3 pancakes in the same way. Heat up the finished pancakes one after the other in the pan. Spread about 1/4 of the cheese cream on each pancake. Spread 2 chicory halves, lamb's lettuce, blackberries and walnuts on each pancake, fold over the sides of the pancakes and roll them up. Cut the pancakes in half in the middle and arrange with the rest of the chicory.