Lacquemant
Ingredients (40 galettes)
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Buckwheat flour, sieved: 500g
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Butter: 200g
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Eggs: 3
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Milk: +/- 250 ml
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Caster sugar: 20g
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Salt: 10g
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Yeast: 15g
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Cinnamon stick Or a pinch of ground cinnamo: ½ ou 1
Preparation
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Step 1
Dilute the yeast in tepid milk
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Step 2
Create a well in the flour and incorporate the butter, sugar and diluted yeast.
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Step 3
Incorporate the eggs and cinnamon, lightly beaten together.
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Step 4
Mix everything together while gradually incorporating the flour without working the batter too much.
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Step 5
Leave the batter to prove covered with a cloth for 5 to 6 hours.
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Step 6
Divide the batter into 20 gram balls and roll out to 10 cm disks.
Baking
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Preheat the waffle iron for about 15 minutes.
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The cooking temperature should be ± 180° = Position 6.
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Cooking time: ± 2 to 3 minutes.
Serving & Presentation
- Plate up the lacquemants and drizzle with the syrup.
- When the galettes are ready and still warm, slice them into two through the middle and add the sirop de Liege.
- Place one disc back on the other