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
Passive Time 2 hours
Servings
galettes
Ingredients
Buckwheat Crepes (for 12 galettes)
Filling (4 servings)
Course Main Dish
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
galettes
Ingredients
Buckwheat Crepes (for 12 galettes)
Filling (4 servings)
Instructions
  1. 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.
  2. In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
  3. Add sliced mushrooms and sauté for another 5 minutes.
  4. Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
  5. 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.
  6. 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.
  7. Carrefully transfer the crepe from the pan to tha plate, and serve quickly.

Creamy Zucchini Soup

This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.

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Creamy Zucchini Soup
If you like Maggi broth cubes, add one to the soup while it is being boiled. By doing so, it is no longer needed to add salt, pepper, or herbs.
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop onions.
  2. Peel and chop garlic.
  3. Cut the zucchinis.
  4. In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
  5. Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
  6. Add water, milk and heavy cream. The level of liquid should just cover the veggies. Bring to a boil. Reduce the heat, add the herbs of Provence and simmer about 20 minutes.
  7. Puree the soup with blender until smooth. If the soup is too thick, add some milk or heavy cream. Bring to a boil once again and remove the pan from the heat. Taste the soup, and add salt and pepper accordingly.
  8. Serve the creamy soup and don't forget to sprinkle with paprika or decorate with fresh herbs.

Buckwheat Crepes

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!


Print Recipe


Buckwheat Crepes

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.

Course Main Dish

Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours

Servings
crepes


Ingredients

Course Main Dish

Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours

Servings
crepes


Ingredients


Instructions
  1. Combine buckwheat flour with salt, milk and water together.

  2. Add eggs.

  3. Add melted butter and whisk until smooth.

  4. Cover with plastic and and let rest for 2 hours.

  5. 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.

  6. Always keep your eyes on the pan.

  7. Brush each crepe with butter and serve while they are still hot.

French Buckwheat Crepes with smoked salmon

French Buckwheat Crepes with smoked salmon and sour cream are delicious. Must try!

Print Recipe
French Buckwheat Crepes with smoked salmon
Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 heures
Servings
crepes
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 heures
Servings
crepes
Ingredients
Instructions
  1. Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  2. 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.
  3. Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
  4. A few seconds later, as the crepe seems to be ready, carefully lift one side with a spatula and fold it to make a triangle, or a square.
  5. Transfer the crepe to the plate and serve right away.

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.


Print Recipe


French Buckwheat Crepes with ham and cheese

Course Main Dish

Prep Time 20 minutes
Cook Time 10 minutes

Servings
personnes


Ingredients
Buckwheat Crepes (for 12 galettes)

Filling (4 servings)

Course Main Dish

Prep Time 20 minutes
Cook Time 10 minutes

Servings
personnes


Ingredients
Buckwheat Crepes (for 12 galettes)

Filling (4 servings)


Instructions
  1. 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.

  2. Heat a lightly buttered nonstick skillet over medium high heat.

  3. 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.

  4. Without flipping the crepe, place a slice of ham in the center and sprinkle a little cheese.

  5. 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.

  6. Fold the other sides to make a square.

  7. Remove the crepe from the pan and serve quickly.

  8. You can add more grated cheese over the top.

Easy poached pears with chocolate

The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.

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Easy poached pears with chocolate
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Peel the pears.
  2. Cut them in half, then core.
  3. In the pot, bring water to a boil with sugar and vanilla bean.
  4. Add the pears and boil for 10 to 15 minutes, until they became soft but keep their shape. Remove the pot from the heat and let the pears cool in the syrup.
  5. To serve, drain the pears well. Then place each half on an individual plate.
  6. Sprinkle with shredded chocolate and decorate with mint.
  7. You can also serve this dessert in a glass.

Pâte brisée Pie shell

Shortbread dough is very popular when making quiche, pie, tart and tartelettes. You’ll be amazed how easy it is to make this unsweetened pie shell. It turns out light, crumbly, crunchy and deliciously buttery. After trying making this recipe you will never go back to store-bought crust again.


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Pâte brisée Pie shell

Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.

Course Dessert

Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour

Servings
servings


Ingredients

Course Dessert

Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour

Servings
servings


Ingredients


Instructions
  1. In a large bowl or on the clean table surface combine salt and flour together. Add chunks of softened butter.

  2. Use finger to combine until crumbly.

  3. Add egg yolks and start to knead the dough, only add as much water as dough needs. Do not over-knead.

  4. Shape into a ball.

  5. Wrap in plastic wrap and chill at least for 1 hour.

  6. Preheat oven to 380°F. Unwrap dough and roll into a thin circle between two pieces of parchment paper.

  7. Fit dough into a tart pan, press firmly on bottom and sides. Trim any extra dough. Pick all over with a fork.

  8. Bake in the oven for about 20 minutes, until pie shell is lightly golden.

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.

Print Recipe
Turkey Potato Casserole
Course Main Dish
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Dice onion as finely as you can.
  3. Mix together ground turkey with onion, add salt ant pepper to taste.
  4. Place the turkey mix in an even layer on the bottom of a 9x13 inches baking dish.
  5. Peel and shred potatoes.
  6. Spread the shredded potatoes evenly over turkey.
  7. In a small bowl, whisk together sour cream, eggs and water. Add 1/2 tsp of salt.
  8. Evenly pour the egg mixture over casserole and sprinkle with cheddar cheese.
  9. Bake uncovered for 55 minutes, or until a knife inserted near the center comes out clean.
  10. Serve it hot with sour cream and cilantro.

Chocolate Yule Log (Bûche de Noël)

Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.

Print Recipe
Chocolate Yule Log (Bûche de Noël)
Course Dessert
Prep Time 40 minutes
Cook Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Sugar syrup
Biscuit
Chantilly cream
Course Dessert
Prep Time 40 minutes
Cook Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Sugar syrup
Biscuit
Chantilly cream
Instructions
Sugar syrup
  1. In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Biscuit
  1. Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
  2. Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
  3. Using a spatula, gently fold in flour and cocoa powder.
  4. Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
  5. Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Chocolate ganache
  1. Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
  2. Then mix it until the mixture is smooth.
  3. Add butter and mix until this is fully dissolved.
  4. Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it's not anymore liquid and has a spreadable texture.
Chantilly cream
  1. Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Assemblage
  1. Paint the biscuit with sugar syrup.
  2. Spread the chantilly cream evenly over the biscuit.
  3. Roll up firmly.
  4. Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
  5. Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
  6. Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.

Profiteroles With Vanilla Ice Cream And Chocolate Sauce

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.

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Profiteroles With Vanilla Ice Cream And Chocolate Sauce
For chocolate lovers, use chocolate ice cream instead of vanilla.
Prep Time 35 minutes
Cook Time 45 minutes
Servings
mini puffs
Ingredients
Dough
Chocolate sauce
Prep Time 35 minutes
Cook Time 45 minutes
Servings
mini puffs
Ingredients
Dough
Chocolate sauce
Instructions
The dough
  1. Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
  3. Add sifted flour and mix well.
  4. Mix until the dough comes away from the walls and forms into a ball.
  5. Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
  6. 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.
  7. 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.
  8. 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.
Filling
  1. Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
  2. Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
Chocolate souce
  1. 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.
  2. Mix it until the mixture is smooth.
  3. Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.
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