Name: Buckwheat Pancakes with Bechamel Sauce and Ham
Prep time: 5 min
Cook time: 90 min
Yield: 1 servings
Ingredients: 1 pinch of salt; 1 teaspoon of olive oil; 1 egg; 220 ml of water; 100 g of buckwheat flour; 50 g of grated sheep cheese; 2 slice of white ham; 1 tablespoon of Cornstarch; 125 ml of plant-based milk; 0.5 teaspoon of nutmeg; 10 g of olive oil; salt (according to taste); pepper (according to taste)

Buckwheat Pancakes with Bechamel Sauce and Ham

Water, or half water/half milk Half buckwheat/rice flour 2 pancakes per person

Public

Course: Main course

Preparation time: 5 minutes

Cooking time: 90 minutes

Cost per serving: 1,92 €

Energy: 879 kcal / serving

Nutritional score:

Instructions

1. In a bowl, mix the buckwheat flour and salt, and gradually whisk in the water (and milk).
2. Add the egg.
3. Finish with the oil and let it rest.
4. Let it rest for 1 hour.
5. For cooking, spread the slightly runny batter using a 'rouable' (a utensil shaped like a "T").
6. Bechamel Sauce Preparation
Dissolve the cornstarch in a portion of the cold milk.
7. Boil the milk in the microwave, duration varies depending on the microwave power.
8. Pour the milk/cornstarch mixture into the boiling milk.
9. Mix and heat for 1 minute at full power in the microwave. If needed, heat again.
10. Season and add oil if needed.
11. Spread the bechamel sauce on the diameter of the pancake.
12. Then place the ham on top.
13. Fold the pancake and roll it up.
14. Sprinkle with grated cheese.
15. Heat in the oven to melt the cheese.