Double Binchoise pancakes
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients - serves 6
Makes 12 pancakes:
- 400g buckwheat flour
- 250ml blonde Binchoise beer
- 300ml milk
- 1 ripe Boulette or Herve Piquant cheese
- 100g butter or lard
- 6 eggs
Make the pancake batter by beating together the buckwheat flour, eggs, beer and 25g of melted butter or lard in a bowl.
Let the batter rest in the refrigerator for 30 mins, then make the pancakes in a frying pan coated with melted butter or lard.
Spread a pancake with the cheese, then make a sandwich with another pancake on top and fry these double pancakes until the cheese melts.
Serve the double pancake on a plate and place a knob of butter on top to melt into it. Season sparingly with salt and pepper.
Eric Boschman’s recommended drink accompaniment : “La Binchoise Brune” beer