Les bonnes bouquettes
Description
Bouquettes are pancakes made from buckwheat flour, originally from Liège, which were traditionally eaten on Christmas and New Year's Eve. The recipe for bouquettes has varied somewhat. It also differs from region to region.
In Verviers, the bouquette is known as a ‘poor man's’ pancake, with no egg, no rum, no sultanas or currants...
Cost
Category
Dessert
Season
Winter
Difficulty
Recipe
500g buckwheat flour ;
500gr wheat flour ;
50gr yeast ;
1L warm water ;
25g lard;
A little butter;
Sugar or brown sugar (optional).
Preparing the dough:
Mix the buckwheat flour and wheat flour in a bowl. Add a pinch of salt.
In another bowl, dissolve 50g of yeast in a little warm water. In the first bowl, slowly pour the water and yeast mixture into the flours. Beat briskly, adding lukewarm water as you go, until you have a smooth dough with no lumps (maximum 1 litre of lukewarm water). Leave the dough to rise in a fairly warm place (it should double in volume).
For cooking, mix the butter and lard together. Melt slightly.
Cooking the boûkètes :
In a pancake pan (at best), heat a knob of the butter and lard mixture. Whilst pouring in the liquid from the batter, keep the pan turning. Once the crêpe is ready, keep it warm on a plate. Sprinkle with brown sugar or sugar to taste. Repeat for each boûquète.
Instead of sprinkling directly with brown sugar or sugar after cooking. You can sprinkle with light or dark brown sugar just before serving hot!
coffee, mulled wine