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.
In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
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.
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.
Serve the creamy soup and don't forget to sprinkle with paprika or decorate with fresh herbs.
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.
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.
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.
Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
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.
Transfer the crepe to the plate and serve right away.
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.
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.
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.
Pâte brisée Pie shell
Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.
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.
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).
Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
Using a spatula, gently fold in flour and cocoa powder.
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.
Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
Then mix it until the mixture is smooth.
Add butter and mix until this is fully dissolved.
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.
Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Paint the biscuit with sugar syrup.
Spread the chantilly cream evenly over the biscuit.
Roll up firmly.
Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
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.
Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.
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.