4 cups sour cream
12 eggs
1 Tbsp dijon mustard
2 Tbsp salt
1 tsp white pepper
3 1/2 cups flour
1 1/2 cups ground buckwheat
- combine all ingredients and push through a perforated hotel pan into another hotel pan of barely simmering water
- remove as they float to ice water and toss with vegetable oil to prevent sticking
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