Buckwheat galette with chocolate sauce by Laurent Mariotte

Ingredients

8 servings

• 200 buckwheat flour
• 50 wheat flour
• 3 eggs
• 50 g blond sugar
• 1 pinch of fine grey salt
• 50 cl beer
• 50 g butter
• 25 cl water
• 20 cl water
• 60 g blond sugar
• 20 g cocoa
• 180 g chocolate
• 2 tablespoons kasha

Steps

1. 1

   In a saucepan, combine the chocolate sauce ingredients and heat over very low heat for 30 minutes, stirring frequently.

2. 2

   In another bowl, mix the flours, sugar, and a pinch of salt. Make a well and add the beer. Break the eggs into it and mix. Finish by adding the water.

3. 3

   Let rest for at least 30 minutes.

4. 4

   Heat a skillet and grease it lightly with paper dampened with cooking oil. Pour a ladle of crepe batter and cover the surface of the pan. Cook for two minutes on each side.

5. 5

   Once the galettes have cooled, coat them one by one with a little chocolate sauce and fold into quarters.

6. 6

   In a bowl, pour the remaining chocolate sauce and sprinkle with crushed toasted buckwheat.