Potato and buckwheat pancakes
Originally from Pontivy, this family who now live in the Nantes region have been making this recipe for three generations. Our Chef Guillaume Lopez visited them at home to bring this delicious family recipe to you.
Peel, rinse and cook the potatoes in cold salted water until they can be pricked easily with the tip of a knife.
Sieve the two flour types, then add to a large bowl and mix together with the salt.
Gradually add ½ litre of water, mixing by hand and using your fist to really work the dough and incorporate all of the ingredients.
Beat the dough for at least 5 minutes and scrape the sides well to obtain a smooth dough with plenty of air incorporated. The dough will start to increase in volume.
Place the potatoes in a sieve, and drain well. Transfer the potatoes to a shallow bowl and use a fork to mash, but leave some bits.
Add the potatoes to the dough and mix again, gradually incorporating the remaining water.
Grease and preheat a crêpe maker to 250 °C, ladle on the dough and tap lightly into a pancake shape about 0.5 cm thick.
Cook the pancake until you see little holes appearing on top.
Flip the pancake over and allow to brown for a few seconds.
And finally … enjoy the pancakes whilst they are still hot, topped with a little salted butter. Soft on the inside and crisp on the outside: a real treat! Thanks to this family for sharing this recipe with us.
Chef’s tips and suggestions :
If you want to enjoy one of these pancakes on the following day, warm it in a frying pan with a little hot butter.
Try serving them with fromage frais, avocado and smoked salmon for a festive starter. They can also be served with any of your daily meals as a garnish.