Preparation time: 25 minutes
Cooking time: 5 minutes
You will need a cast-iron 25cm-diameter frying pan
Ingredients for 12 pancakes
- 250g buckwheat flour
- 1 pinch of salt
- 2 eggs
- 400ml milk or blonde beer
- 100g currants
- 2 eating apples
- 1 small glass Pékèt apéritif
- melted butter for frying
- Sirop de Liège (apple & pear syrup) to finish
Macerate the currants in the Pékèt or in hot water. Peel and core the apples and cut into rings. Place in a bowl of water acidulated
with lemon juice to prevent them from going brown.
Mix the flour, salt, eggs and milk or beer in a bowl and beat until a smooth batter forms, then leave to rest for 15 minutes. Add the currants and their soaking liquid to the batter and mix well.
Place the frying pan over a high heat and add a little meted butter, then place some apple rings in the pan and pour over a ladle (4-5 tbs) of batter.
Cook the pancake until brown on both sides. Repeat the process until all the apple rings and batter have been used. Serve the boukettes hot, drizzled with the sirop de Liège.
Eric Boschman’s suggested drink accompaniment: “La Val Dieu Brune” beer