December 19, 2021
PANCAKE CRISPS
We, the French people, tend to know quite well how to achieve a nearly perfect “aperitif”! Forget about crisps and peanuts, little nibbles prepared earlier on are a must nowadays and each host is trying its best to find the yummiest little bouchées of all!
So, when I came across this recipe, I knew it was going to be a win-win amongst my friends straight away!
Imagine! Crips made of buckwheat pancakes… Just prepare a few batches as they gone, obviously, so rapidly…
Imagine! Crips made of buckwheat pancakes… Just prepare a few batches as they gone, obviously, so rapidly…
Wine pairing : Coteaux du Tricastin (Red) from the Rhone valley.
PANCAKE CRISPS
2-3 buckwheat pancakes (bought or homemade)
Olive oil
Sesame seeds
Preheat your oven to 200 °C.
Brush the pancakes all over with olive oil.
Sprinkle some sesame seeds.
Use a cookie-cutter to create some circles.
Dispose them on a lined baking tray.
Put in the oven for 10 minutes.
Leave to cool down before eating!
Olive oil
Sesame seeds
Preheat your oven to 200 °C.
Brush the pancakes all over with olive oil.
Sprinkle some sesame seeds.
Use a cookie-cutter to create some circles.
Dispose them on a lined baking tray.
Put in the oven for 10 minutes.
Leave to cool down before eating!
Chips de crêpes
2-3 galettes de sarrasin (du commerce ou maison)
Huile d’olive
Graines de sésame
Préchauffez votre four à 200 °C.
Huilez la surface des crêpes et saupoudrez-les de sésame.
À l’aide d’un emporte-pièce, découpez des cercles.
Déposez-les sur une plaque chemisée de papier sulfurisé.
Enfournez pendant 10 minutes.
Laissez les chips refroidir avant de les dévorer !
2-3 galettes de sarrasin (du commerce ou maison)
Huile d’olive
Graines de sésame
Préchauffez votre four à 200 °C.
Huilez la surface des crêpes et saupoudrez-les de sésame.
À l’aide d’un emporte-pièce, découpez des cercles.
Déposez-les sur une plaque chemisée de papier sulfurisé.
Enfournez pendant 10 minutes.
Laissez les chips refroidir avant de les dévorer !
