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The boûkètes

C’esteût l’nut’ dè Noyé, li mame féve des boûkètes… (It was Christmas night, the mother was making boûkètes...)
All the little Walloons and people from Liège love their boûkète on Christmas Eve.
The boukêtes
This thick and tasty pancake is a great comfort against the harsh cold of winter. However do not judge it by its appearance: boukètes are more sophisticated than you may think.. 

The recipe for boûkètes

Ingredients (10 to 15 boûkètes) : 

  • 200 g of buckwheat flour
  • 20 g of baker’s yeast
  • 3 eggs + 2 egg whites
  • 50 mL of whole milk » 25 g of melted butter
  • 5 cL of rum
  • Salt
  • 50 g of sultanas
  • 1 pinch of cinnamon
  • Golden sugar
  • 10 cL of arachis oil

Preparation: 

  • Separate the egg whites from the yokes and beat the 5 egg whites into a firm mixture with a pinch of salt.
  • Heat the milk slightly. Take one cup of milk and mix in the crumbled yeast.
  • Pour the flour into a large salad bowl. Form a hollow in the middle and, little by little, whilst kneading the dough with your fingertips, add the yeast mixture, milk, melted butter and sugar.
  • Next, add a pinch of salt, the egg yokes, rum and cinnamon.
  • When the mixture is even, add the beaten egg whites and the sultanas.
  • Cover the salad bowl and leave the dough to stand near a source of heat for 4 hours. It must increase in volume twofold.
  • Then make the boûkètes in a crêpe pan greased with oil. » Taste with golden sugar or white sugar.
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