Lacquemant

lacquemant gaufre

Ingredients (40 galettes)

  • Buckwheat flour, sieved: 500g

  • Butter: 200g

  • Eggs: 3

  • Milk: +/- 250 ml

  • Caster sugar: 20g

  • Salt: 10g

  • Yeast: 15g

  • Cinnamon stick Or a pinch of ground cinnamo: ½ ou 1

Preparation

  • Step 1

    Dilute the yeast in tepid milk

  • Step 2

    Create a well in the flour and incorporate the butter, sugar and diluted yeast.

  • Step 3

    Incorporate the eggs and cinnamon, lightly beaten together.

  • Step 4

    Mix everything together while gradually incorporating the flour without working the batter too much.

  • Step 5

    Leave the batter to prove covered with a cloth for 5 to 6 hours.

  • Step 6

    Divide the batter into 20 gram balls and roll out to 10 cm disks.

Baking

  • Preheat the waffle iron for about 15 minutes.

  • The cooking temperature should be ± 180° = Position 6.

  • 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

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