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.
This Cranberry cake is a perfect tea time treat for tea lovers. There’s always time FOR TEA and there’s always ROOM FOR CAKE.
Preheat oven to 380ºF. Grease and flour a cake pan.
Beat eggs and sugar with mixer until slightly thickened. Add melted butter and mix well.
Stir in the flour and baking powder.
Add the cranberries and stir gently. Pour or spoon batter into the prepared pan.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool.
If desired, dust with confectioners sugar.