Let the raisins soak in the Pékèt or in a different type of Belgian gin (juniper). Remove the core, peel the apples and cut into thin round slices. Then cut it into four parts. Sprinkle with some lemon juice. Mix the ingredients for the batter: buckwheat flour, salt, eggs, milk and beer. Let rest for fifteen minutes. Then add the raisins and the soaking liquid. Let the butter melt in the frying pan and put some pieces of apple disc on the bottom. Sprinkle with cassonade and bake on both sides. Cover with a ladle of the batter. Lift the slices to let the dough run underneath. After a few minutes, if the top no longer shines, turn the pancake carefully, very carefully. Do the same with the rest of the batter and serve with Liège syrup and a glass of chilled Pékèt.

Boukettes  

2 apples cassonade sugar Pékèt (juniper) butter Liege syrup
This buckwheat pancake with apples and raisins is a "crepe du pays de Herve", the Hervé region, but there is no cheese in this dish.
Photo: Pixabay
250 g of buckwheat flour 1 pinch of salt 2 eggs 1 dl of milk 1 dl blond beer 100 g of sultanas
A Recipe Guide For The Amateur Chef Belgian Cuisine

Boukettes  

Let the raisins soak in the Pékèt or in a different type of Belgian gin (juniper). Remove the core, peel the apples and cut into thin round slices. Then cut it into four parts. Sprinkle with some lemon juice. Mix the ingredients for the batter: buckwheat flour, salt, eggs, milk and beer. Let rest for fifteen minutes. Then add the raisins and the soaking liquid. Let the butter melt in the frying pan and put some pieces of apple disc on the bottom. Sprinkle with cassonade and bake on both sides. Cover with a ladle of the batter. Lift the slices to let the dough run underneath. After a few minutes, if the top no longer shines, turn the pancake carefully, very carefully. Do the same with the rest of the batter and serve with Liège syrup and a glass of chilled Pékèt.
2 apples cassonade sugar Pékèt (juniper) butter Liege syrup
This buckwheat pancake with apples and raisins is a "crepe du pays de Herve", the Hervé region, but there is no cheese in this dish.
250 g of buckwheat flour 1 pinch of salt 2 eggs 1 dl of milk 1 dl blond beer 100 g of sultanas
a recipe guide for the amateur chef Belgian Cuisine
Photo: Pixabay