• お気に入り
  • 12もぐもぐ!
  • リスナップ
手料理
  • 2013/07/28
  • 1,022

Bourriols aux pommes de terre (Auvergne Cuisine) Blancs de Poulet sauce Piments d'Espelette et à l'Armagnac. Asperges

レシピ
材料・調味料 (4 人分)
150 g wheat flour (type 55) 100 g of buckwheat flour 10 to 15 g of yeast or 1 sachet dried yeast 25 cl of milk 25 ounces of water
four grated potato, shallot, garlic salt, pepper, nutmeg
作り方
1
Mix the yeast with a little warm milk and let stand 15 minutes.

Mix the flour, put a pinch of salt, and add the dissolved yeast.

Gradually add 50 cl of liquid (milk + water) while mixing to a smooth paste, but a little thicker.

Let stand 3 hours (this is the minimum time required).

Pour ladle by ladle in a pan (like pancakes).

Back when the dough is dry on top, to brown the other side.
2
You can cram the bourriols with raw ham, duck, salads, tuna, tomatoes, green leaves, mayonnaise, etc..

Spread them with cheese, blue d'Auvergne, Roquefort, Boursin ...

You can stuff them like a sandwich, and it is convenient for a picnic.
ポイント

keep it warm in the oven before to serve it

みんなの投稿 (1)
Bourriols potatoes (Auvergne Cuisine) White Chicken Chilli of Espelette and Armagnac Sauce. Asparagus
もぐもぐ! (12)