For 6 persons

140g of green lentil flour from Puy
260g of wheat flour
4 eggs
3 tablespoons of oil
1/2 to 3/4 liter of milk
1 pinch of salt

1. In a dish, put the green lentil flour of Puy, make a well, pour the whole eggs, the oil and the salt, mix well.
2. Then add the milk a little at a time. If the dough gets lumpy, strain it through a sieve or blend it. When the dough is smooth, let it rest for at least an hour.
3. When the dough has rested, check the consistency. If the dough is too thick, thin it with milk.
4. Heat an oiled frying pan. Pour a small ladleful of batter and cover the pan.
5. When the pancake is golden, turn it over and lightly cook the other side.
6. Tip: This pancake batter is neutral, the pancakes can be eaten in a savory or sweet version.

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