1 egg

1/2 cup (125 ml) buckwheat flour

1/2 cup (125 ml) unbleached all-purpose flour

1 1/2 cups (375 ml) milk

1/4 teaspoon (1 ml) salt

1 tablespoon (15 ml) butter

In a bowl, whisk together all the ingredients, except for the butter, until smooth. Cover and let stand for 30 minutes. Meanwhile, prepare the béchamel sauce.

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