French Buckwheat Crepes with ham and cheese

French Buckwheat Crepes with ham and cheese are easy to make at home, and are delicious. It is important to prepare the Buckwheat crepes batter (gluten free) the day before, or at least 2 hours before cooking.

Family and friends have told me this is as good as the “Galettes Bretonnes” you can find in Brittany, in western France.

French Buckwheat Crepes with ham and cheese

Natalija
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 personnes

Ingredients
  

Buckwheat Crepes (for 12 galettes)

  • 250 g buckwheat flour sifted
  • 350 ml water
  • 350 ml milk
  • 1 tsp sea salt
  • 2 eggs
  • 50 g melted butter

Filling (4 servings)

  • 8 slices ham
  • 120 g grated cheese (Emmental, Gouda, Gruyere…)
  • Some butter

Instructions
 

  • Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  • Heat a lightly buttered nonstick skillet over medium high heat.
  • Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn’t liquid.
  • Without flipping the crepe, place a slice of ham in the center and sprinkle a little cheese.
  • A few seconds later, as the cheese is melting and the crepe seems to be ready, carefully lift one side with a spatula and fold it.
  • Fold the other sides to make a square.
  • Remove the crepe from the pan and serve quickly.
  • You can add more grated cheese over the top.
Tried this recipe?Let us know how it was!

Beef And Feta Pasta Dinner

Pasta and ground beef is nothing new, but when you add feta cheese, onion and fresh dill to it, it takes your pasta to a whole different level. Enjoy this Beef And Feta Pasta Dinner!

Beef And Feta Pasta Dinner

Irina
You might seriously consider making a double batch of this Beef and feta pasta dinner because your family will definitely ask you for more.
Prep Time 35 mins
Total Time 35 mins
Servings 6 servings

Ingredients
  

  • 4 Tbsp olive oil
  • 1 medium onion
  • 1 lb ground beef
  • 500 g pasta uncooked
  • Salt and freshly ground black pepper to taste
  • 200 g feta cheese

Instructions
 

  • Peel and chop the onion.
  • Coat the bottom of a skillet with olive oil. Add onion and sauté until softened and brown, stirring once in a while.
  • While the onion is cooking, cook pasta, according to the package directions. Drain pasta and set aside.
  • Fully cook the ground beef. Drain grease. Season with salt and pepper to taste.
  • Use your hands or the tines of a fork to crumble the feta cheese.
  • Add onion, ground beef and crumbled feta to cooked pasta. Shower on a generous dusting of fresh dill and using two spoons, toss the pasta well.
Tried this recipe?Let us know how it was!

Golden Baked Мashed Potatoes

If you find yourself with more left over potatoes than you can deal with, this recipe is for you!

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Golden Baked Мashed Potatoes

While you can just simply reheat mashed potatoes, or make pancakes, my favorite way to serve leftover mashed potatoes is this Fluffy Baked Mashed Potatoes.
Course Main Dish
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 1,2 kg potatoes
  • 90 g butter
  • 100 ml heavy cream or milk (warm)
  • Salt and freshly ground black pepper to taste

Instructions

  • Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
  • Add butter and mash until smooth and creamy.
  • Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
  • Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
  • Preheat oven to 375 degrees F. Bake uncovered for about 15 minutes until the top is golden.

Quiche With Mushrooms

French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.

Quiche With Mushrooms

Natalija
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 6 servings

Ingredients
  

  • 1 sheet all butter puff pastry
  • 15 g butter (or olive oil)
  • 1 onion
  • 250 g canned sliced mushrooms (drained)
  • Salt and freshly ground black pepper to taste
  • 3 eggs
  • 150 ml heavy cream( 35%)
  • 5-6 thin slices hard cheese
  • fresh parsley
  • pinch nutmeg (optional)

Instructions
 

  • Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
  • Evenly spoon the mushrooms mix on top.
  • In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
  • Place the cheese slices all over the pie. Sprinkle with nutmeg.
  • Bake on the bottom rack for about 35 minutes, until golden.
  • Garnish with herbs before serving.
Tried this recipe?Let us know how it was!

French Buckwheat Crepes with Mushrooms

Prepare buckwheat crepes and garnish them with this delicious, simple mushroom and sour cream combination. A French favorite!

Find other recipes on this site: the buckwheat crepes or the version with ham and cheese.

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French Buckwheat Crepes with Mushrooms

Course Main Dish
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 4 galettes
Author Natalija

Ingredients

Buckwheat Crepes (for 12 galettes)

  • 250 g buckwheat flour
  • 1 tsp sea salt
  • 350 ml water
  • 350 ml milk
  • 2 eggs
  • 50 g melted butter

Filling (4 servings)

  • 1 onion peeled and minced
  • 1 Tbsp olive oil
  • 400 g mushrooms cleaned and sliced or 2 jars of canned sliced mushrooms
  • 150 ml sour cream
  • Salt and freshly ground black pepper

Instructions

  • Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  • In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
  • Add sliced mushrooms and sauté for another 5 minutes.
  • Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
  • Heat a lightly buttered nonstick skillet. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn't liquid.
  • Without flipping the crepe, place 2-3 Tbsps of mushroom's filling in the center. A 10-15 seconds later, as the crepe seems to be ready, carefully lift the sides with a spatula and fold them to form a square, or triangle.
  • Carrefully transfer the crepe from the pan to tha plate, and serve quickly.

Pan Fried Salmon

This Pan Fried Salmon has crisp skin and moist, tender flesh. It only takes salt and pepper to prepare this fresh salmon fillet.

The cooking time will vary with the fillets thickness.

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Pan fried salmon

Course Main Dish
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 2 Tbsp butter (or olive oil)
  • 4 salmon fillets or salmon steaks
  • Salt and freshly ground black pepper to taste

Instructions

  • Heat a large skillet with butter over medium-high heat.
  • Season the fish with salt and pepper.
  • Place the salmon (skin side up) in the pan. Cook for 3 minutes or until fish turns golden brown.
  • Carefully turn the salmon over with spatula and cook for an additional 3 minutes.
  • As soon as the fish is ready, transfer it to a flat plate and serve as desired.

Turkey Potato Casserole

“Without the potato, the balance of European power might never tilted north”. (Michael Pollan)

Turkey Potato Casserole is very personal, everyone makes theirs differently. I make my Turkey Potato Casserole with shredded potato.

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Turkey Potato Casserole

Course Main Dish
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Irina

Ingredients

  • 1 large onion
  • 1 1/2 pound lean ground turkey
  • 6 medium russet potatoes
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • 3 eggs
  • 3 Tbsp water
  • 1 cup cheddar cheese shredded

Instructions

  • Preheat oven to 375 degrees F.
  • Dice onion as finely as you can.
  • Mix together ground turkey with onion, add salt ant pepper to taste.
  • Place the turkey mix in an even layer on the bottom of a 9x13 inches baking dish.
  • Peel and shred potatoes.
  • Spread the shredded potatoes evenly over turkey.
  • In a small bowl, whisk together sour cream, eggs and water. Add 1/2 tsp of salt.
  • Evenly pour the egg mixture over casserole and sprinkle with cheddar cheese.
  • Bake uncovered for 55 minutes, or until a knife inserted near the center comes out clean.
  • Serve it hot with sour cream and cilantro.

Ham And Cheese Quiche

The Quiche is a French open faced pie. Amazing dish which can be served with tossed salad, roasted potatoes, bouillon ( broth ) or just by itself.

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Ham and cheese quiche

Course Main Dish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 1 sheet all butter puff pastry
  • 3 eggs
  • 150 ml cream
  • 150 g ham
  • 70 g shredded cheese
  • Salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • On parchment paper, roll puff pastry out to larger than the size of your baking dish circle. Transfer to a pie plate. Using a fork, prick the surface of the dough to keep it from puffing up.
  • Pop in the oven for 10-12 minutes or until the crust starts to turn light gold. Remove the pastry from the oven, pressing the center down with a fork, if it puffed up a bit.
  • Cut ham into small cubes and spread on top of the dough.
  • Sprinkle with shredded cheese.
  • In a medium bowl, whisk together eggs, cream, salt and pepper. Pour evenly over the cheese layer.
  • Bake for 30 minutes, or until the top is golden brown and a tooth pick comes clean.

Juicy French Style Pork Tenderloin

I lived in France more than 10 years. My husband is French but neither he or his parents have heard of this dish. The French don’t even suspect that this dish is called French style meat, but Russians eat this meat and know that it truly is “French style meat”.

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Juicy French Style Pork Tenderloin

The main ingredients in this dish are meat, mayonnaise, cheese and onion, lots of onion.
Course Main Dish
Cook Time 40 minutes
Total Time 40 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 6 pork tenderloin chops
  • Salt and freshly ground black pepper to taste
  • 1-2 onion
  • 200 g cheese shredded
  • 5-6 Tbsp mayonnaise

Instructions

  • Preheat oven to 380 degrees F. Line medium baking dish with aluminum foil.
  • Place each piece of meat between two sheets of plastic wrap and pound with the flat side of meat tenderizer until about 1/4 inch thick. Season both sides with salt and pepper.
  • Lay the meat out on the baking dish. Peel and cut the onion (half-moon). Arrange the onion on top of the pork. Sprinkle with shredded cheese. Spread mayonnaise all over the meat.
  • Bake for about 40 minutes until golden brown.

Roasted Pumpkin Wedges

Roasted pumpkin wedges are a simple and healthy dish that pairs well with fish and meat. This recipe is easy as pie and requires just basic ingredients like pumpkin, salt, pepper, garlic, olive oil and some fresh herbs.

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Roasted Pumpkin Wedges

Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 4 wedges of a big pumpkin
  • 1 clove of garlic
  • salt and black pepper
  • Some olive oil
  • Some fresh herbs (parsley, cilantro or scallions)

Instructions

  • Preheat the oven to 390F (200С). Line your baking sheet with foil or parchment paper.
  • Wash the pumpkin thoroughly, cut into two parts and remove seeds with a spoon.
  • Cut the pumpkin into wedges. Keep in mind that this kind of pumpkin doesn't need to be peeled. Season the wedges with salt and pepper. Next, mince or grate finely some garlic. Coat the wedges with a mixture of olive oil and garlic.
  • Place the wedges on the baking sheet and bake for about 20 minutes (depending on the kind of pumpkin and wedges size). When the wedges are soft, remove from the oven. Make sure they are not overdone.
  • Sprinkle the roasted pumpkin wedges with fresh herbs and they're ready to be served!
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