It has been a little while since my last post. I started a few other endeavors which have been absorbing a great part of my time. Luckily all in the culinary world. More on my developing ‘cuisine’ ventures soon.
This morning, while making breakfast, I decided to take the time to snap a few photos so I could share an old tradition my grandmother used to make for me: pampadelle.

I don’t believe anyone in France would know what Pampadelle is unless they are actually from Ardèche. It is simply a type of crêpe or flat pancake made with an egg, a little flour and some water or milk. Here’s the new version I prepared to rediscover my origins.

Ingredients:
1 fresh farm egg
1 Tbsp amaranth flour (or all purpose)
1 Tbsp buckwheat flour (or all purpose)
2 Tbsp sliced almonds
3 Tbsp coconut milk
A few drops vanilla
A little maple syrup
A little grape seed oil

Whisk the egg with a few drops of vanilla until completely mixed.

Add 3 tablespoons of coconut milk and thoroughly mix.

Add the Amaranth and Buckwheat flours. Continue to mix.

Add a generous tablespoon of sliced almonds and mix together.

Heat a little grapeseed oil in a heavy bottom pan and pour the mixture, swirling the pan to make sure the batter coats the entire bottom of the pan.

Cook on medium heat until the sides lift, or detach from the pan.

Flip it to cook the other side briefly.

Serve and top with a few additional sliced almonds and a little maple syrup.

Enjoy!