Serves 5 people

Once in Normandy, at Candlemas, the tradition was that the first disc of the festival, intended to protect the home or placed on top of a closet and stayed there all year, so young women, married fresh date, they were wont to dip their alliance in the dough to ensure a perfect happiness.

Originally from the East, cultivated in Normandy since the Middle Ages, buckwheat, also known as buckwheat, is used mainly as whole seed or flour. If the whole seed is eaten in the manner of a grain, buckwheat flour, low gluten, provides, in turn, a special flavor to pancakes and traditional Normandy pancakes. Usually called galettes (*) to avoid confusion with sweet pancakes, buckwheat pancakes at Normandy, to enjoy hot cider along with a stand out from other cakes, usually made of buckwheat flour added to water, for a marriage of buckwheat flour and wheat, milk and cream makes them more flexible, much lighter and more especially tasty.

I. Ingredients

200 g buckwheat flour 
130g wheat flour 
60 cl milk 
15 cl of cream of Normandy 
1 egg 
2 teaspoons salt

II. Preparation

Pour and mix the salt, flour, buckwheat and wheat in a pot or bowl. Make a well. Pour the milk, add egg and mix well with a spatula until dough is smooth and without lumps. Stir in the cream. Cover the bowl or the bowl with plastic wrap. Let stand for one to two hours in the refrigerator.

Heat oil and tile (*) or melt a knob of butter before adding a ladle of batter. Spread batter evenly on the bottom of the pan. Wait until the cake turns before taking off the edges and return it. Cook the other side before you arrange the topping of your choice.

III.Garnitures

The buckwheat pancakes that accommodate generally savory fillings can also be broken down as pancakes topped with mixed sweet or sweet / savory. Surprise yourself.Cook the buckwheat in Normandy, beginning with, irresistible burgers scents and flavors of mushrooms, morels or porcini mushrooms from the forest Andaine, followed by delicious pancakes with smoked salmon complimented with a touch of cream , eggs, salmon and trout and a few sprigs of dill, or succulent patties scallops Jacques de Granville accompanied by a chopped leek cream, seafood (mussels Barfleur, shrimp Chausey in bechamel and cuttlefish), even the authentic andouille de Vire fried together with a chopped onion browned in butter, or pancakes with cream Camembert or Livarot, or caramelized apples flambé. .. Calvados.