The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filing: cheese, veggies, eggs, ham, mushrooms, salmon, caviar… The filing option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.
This recipe is gluten free!
One of the most common tips you're likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Combine buckwheat flour with salt, milk and water together.
Add melted butter and whisk until smooth.
Cover with plastic and and let rest for 2 hours.
Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
Always keep your eyes on the pan.
Brush each crepe with butter and serve while they are still hot.
Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with.
Profiteroles With Vanilla Ice Cream And Chocolate Sauce
For chocolate lovers, use chocolate ice cream instead of vanilla.
Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
Add sifted flour and mix well.
Mix until the dough comes away from the walls and forms into a ball.
Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.
Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
Mix it until the mixture is smooth.
Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.
Excellent Chocolate Chip Walnut Cookies. I’ve tried a lot of different chocolate chip cookie recipes, and this one is the best one by far. They have the right balance of flavor and texture. My kids remove them from the oven as soon as the edges turn gold. They don’t look done when they are, so be carefully not to burn the bottoms.
Chocolate Chip and Nut Cookies
Dough balls may be frozen, which is very convenient when you have someone coming over. Don't forget to add some extra time to the baking.
Preheat oven to 380 degrees F. Cover 2 baking sheets with parchment paper. Beat together butter, brown sugar, granulated sugar and vanilla sugar.
Little by little add sifted flour ,mixed with salt and baking soda.
Add chocolate chips and mix well.
Spoon out the cookie dough using a cookie scoop(use your hand if you don't have cookie spoon) and place on the parchment lined baking sheet. Divide the nuts and seeds on top of the each cookie and gently press down on the dough ball to flatten slightly.
Bake for 8-10 minutes, until the edges are set but the middle is still soft.
Let cool cookies for few minutes then transfer them with a spatula to a rack to cool completely.
Enjoy it with glass of milk or your favorite tea.
My family always looks forward to have Turkey Lasagna after Thanksgiving. If you don’t have leftover turkey, you can use chicken instead.
Creamy Broccoli Lasagna with White Sauce
Prepare pasta according to package direction. Drain and rinse with cold water.
Preheat oven to 350 degrees F.
Melt butter in a large saucepan, add onion and garlic, cook until tender, stirring frequently.
Stir in the salt, pepper and flour, simmer until you see bubbles. Mix in the milk and cream and bring it to a boil, stirring constantly. Reduce heat to a simmer and simmer for 1 minute.
Stir in mozzarella cheese, black pepper and white wine.
Remove saucepan from the heat and set aside.
Spread a generous 2 spoonful of cheese sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles.
Follow with a layer of sliced turkey, broccoli, cottage cheese and more sauce and repeat to make another layer.
On top of the last noodle layer, cover with remaining of the sauce.
Sprinkle with parmesan cheese.
Bake covered for 45 minutes. Remove foil and bake an additional 10 minutes.
This Pan Fried Salmon has crisp skin and moist, tender flesh.
Pan fried salmon
Warm a large skillet with butter over medium heat. Season the fish with salt and pepper. Raise the heat to medium-high and place the salmon in the pan. Cook for 3 minutes or until fish turns golden brown.
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.