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!
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.
Ingredients
- 250 g buckwheat flour sifted
- 1 tsp sea salt
- 350 ml milk
- 350 ml water
- 2 eggs
- 50 g melted butter
- butter for cooking
Instructions
- Combine buckwheat flour with salt, milk and water together.
- Add eggs.
- 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.
Tried this recipe?Let us know how it was!
This post was posted in Gluten-Free, Main Dish
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.
French Buckwheat Crepes with Mushrooms
Ingredients
Buckwheat Crepes (for 12 galettes)
- 250 g buckwheat flour
- 1 tsp sea salt
- 350 ml water
- 350 ml milk
- 2 eggs
- 50 g melted butter
Filling (4 servings)
- 1 onion peeled and minced
- 1 Tbsp olive oil
- 400 g mushrooms cleaned and sliced or 2 jars of canned sliced mushrooms
- 150 ml sour cream
- Salt and freshly ground black pepper
Instructions
- 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.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish