For: 4 people • Preparation : 20 minutes • Cooking : 1 minute • Difficulty : easy
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Ingredients
- Buckwheat flour: 100 g
- Fine salt: 3 g
- Water: 220 g
- Pommery® Dijon mustard: 80 g
Recipe process
- Mix the buckwheat flour and salt, add the water little by little to avoid lumps.
- Heat a frying pan or a billig and make very thin crepes.
- Cut them into triangles, then fry them at 180/190°C.
- Remove excess fat on absorbent paper.
- Sprinkle with a little fine salt.
- Serve with Pommery® Dijon mustard.
