The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filling: ham & cheese (Galette Jambon Fromage), veggies, eggs, mushrooms, salmon… The filling 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.
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.
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.
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.