THE SPANIARD

INGREDIENTS

Pancake World Buckwheat Galette Mix

1 block salted butter

Chorizo

1 egg

3 tbsp grated cheddar cheese

Diced green pepper

Category:

Description

BUCKWHEAT GALETTE MIX

A TRADITIONAL BRITTANY RECIPE

Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Add 80ml of vegetable oil or liquid butter. Blend together until there are no lumps for the perfect batter mix.

Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until cooked on bottom side. Cover with butter on one-side. Flip crepe with spatula and repeat on other side. Cover other side with butter. Fold as desired & press down with spatula for several seconds to set hard folds.

-OR-

LUXURY FRENCH CREPE MIX

THE PERFECT MIX

Add 1kg Dry Mix to 1.25 – 1.5 L of cold water. Blend together until there are no lumps for the perfect batter mix.

Pre-heat Crepe Maker to 210-230°. Pour approx 125ml of mix batter onto Crepe Maker, turn quickly with spreader to form perfect circle. Allow to cook for 45 seconds to 1 minute until golden on bottom side. Flip crepe with spatula and repeat on other side.

INSTRUCTIONS

A Spanish twist on the famous Brittany Complete.

Allow crepe to cook on one-side. Butter top-side, turn and butter other side.

Break an egg in the centre and spread the white all over the crepe, keeping the yolk intact. Sprinkle with grated cheese and top with slices of chorzio and diced green pepper.

Using a spatula, carefully fold the sides towards the yolk to form a square. Apply pressure to hard fold the edges. Cook for an extra 1–2 minutes, season and serve.