Black pudding

Ingredients for 1 servings:

• 250 g buckwheat
• 2 tsp wheat flour
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 egg(s)
• 2 tsp oil
• 300 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Buckwheat crêpes from Brittany

Separate the egg whites and yolks. Combine the buckwheat flour with the egg yolks and a little water to form a fairly thick batter. Beat the egg whites with pepper and salt until stiff, slowly fold in the wheat flour, and then add the oil. Add this mixture to the first batter and mix with the remaining water to form a smooth batter. Let the batter rest for 1 hour. If it’s too thick afterward, carefully thin it with water. Bake it into very thin galettes and top with your favorite toppings.