Let the raisins soak in the Pékèt or in a different type of
Belgian gin (juniper).
Remove the core, peel the apples and cut into thin round
slices. Then cut it into four parts. Sprinkle with some lemon
juice.
Mix the ingredients for the batter: buckwheat flour, salt, eggs,
milk and beer. Let rest for fifteen minutes. Then add the raisins
and the soaking liquid.
boukettes
This buckwheat pancake with apples and raisins is a
"crepe du pays de Herve", the Hervé region, but there
is no cheese in this dish.
250 g of buckwheat flour
1 pinch of salt
2 eggs
1 dl of milk
1 dl blond beer
100 g of sultanas
Let the butter melt in the frying pan and put some pieces of
apple disc on the bottom. Sprinkle with cassonade and bake
on both sides. Cover with a ladle of the batter. Lift the slices to
let the dough run underneath. After a few minutes, if the top no
longer shines, turn the pancake carefully, very carefully.
Do the same with the rest of the batter and serve with Liège
syrup and a glass of chilled Pékèt.
Let the raisins soak in the Pékèt or in a different
type of Belgian gin (juniper).
Remove the core, peel the apples and cut into
thin round slices. Then cut it into four parts.
Sprinkle with some lemon juice.
Mix the ingredients for the batter: buckwheat
flour, salt, eggs, milk and beer. Let rest for
fifteen minutes. Then add the raisins and the
soaking liquid.
This buckwheat pancake with apples and
raisins is a "crepe du pays de Herve", the
Hervé region, but there is no cheese in this
dish.
250 g of buckwheat
flour
1 pinch of salt
2 eggs
1 dl of milk
1 dl blond beer
100 g of sultanas
boukettes
taste and tradition
Let the butter melt in the frying pan and put
some pieces of apple disc on the bottom.
Sprinkle with cassonade and bake on both
sides. Cover with a ladle of the batter. Lift the
slices to let the dough run underneath. After a
few minutes, if the top no longer shines, turn
the pancake carefully, very carefully.
Do the same with the rest of the batter and
serve with Liège syrup and a glass of chilled
Pékèt.
