Boukètes: a gourmet winter tradition

When winter sets in in the Fagnes and the days get shorter, there's nothing like a good comforting dish to warm the hearts. Boukètes , (Vôtes, bouquettes, boûkètes,...) these delicious buckwheat flour pancakes, are among the region's emblematic specialties. Both simple and tasty, they are inseparable from convivial moments with family or friends. C'esteût l'nut' dè Noyé, li mame féve des boûkètes… (It was Christmas Eve, mom was making boûkètes...)
All the little Walloons and Liège people love their boûkète on Christmas Eve!

Wikipedia tells us that: The bouquette or vôte (in Liège Walloon) is a raised pancake made with buckwheat flour (farene di boûkète in Liège Walloon) frequently garnished with raisins.

A recipe that stands the test of time

The introduction of the bouquette in Liège dates back to the 18th century, when it was imported from the former county of Looz by the court of the Prince-Bishops, who originated from this part of the principality of Liège. It was not until the end of the 19th century that it was definitively adopted by the people of Liège. At that time, there was a mill specialising in buckwheat flour, the Bouquette mill, on the heights of Vottem.

It is traditionally eaten with mulled wine during the Christmas cycle, which goes from Christmas to Candlemas, but it is also celebrated during the August 15 celebration in the Free Republic of Outremeuse in Liège where it is then accompanied by a glass of peket.

Superstitious traditions, now extinct, suggested:

• hold a coin in the free hand when flipping the bouquet to turn it over. If it flips correctly in the pan, it is a sign of prosperity for a year;
• for young girls of marriageable age, toss the bouquet six times without letting it fall; which was to guarantee the meeting of the ideal fiancé within the year
• throw the first bunch on a cupboard, to ward off misery or keep it in a cupboard so that the next harvests will be abundant.

Ingredients for about 12 boukètes:

• 250 g buckwheat flour
• 250 g of wheat flour
• 500 ml of milk
• 2 eggs
• 100g raisins (soaked in water or rum for extra flavour)
• A pinch of salt
• A little butter for cooking
• (Optional) Liège sugar or syrup to accompany

Preparation :

1. Prepare the dough:
   In a large bowl, mix the two flours with a pinch of salt. Add the eggs and gradually incorporate the milk while whisking to avoid lumps. The dough should be smooth and fluid.

2. Add the grapes:
   Drain the raisins (if soaked) and add them to the batter. Mix well.

3. Let it rest:
   Cover the dough and let it rest for about 30 minutes. This allows the flavors to develop and the flour to absorb the milk well.

4. Cook:
   Heat a lightly buttered skillet over medium heat. Pour a small ladleful of batter and spread it to form a thick crepe. Cook for 2 to 3 minutes on each side until golden brown.

5. Serve hot:
   Boukètes are generally eaten with a little sugar or a good spoonful of Liège syrup.

A taste of authenticity

Boukètes are not just a dish: they are a gateway to traditions and history. Preparing these pancakes means perpetuating a know-how that has warmed hearts for generations. Boukètes are present in Liège where they are served during the 1 August celebrations and at Christmas and elsewhere in Wallonia

And you, have you ever tasted boukètes? If you have a family recipe or a special way to accompany them, share it with us in the comments! 📸🍴