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!

Buckwheat Crepes

Natalija
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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 2 hrs 25 mins
Servings 12 crepes

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!

French Buckwheat Crepes with smoked salmon

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

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French Buckwheat Crepes with smoked salmon

Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 8 crepes
Author Natalija

Ingredients

  • 250 g buckwheat flour
  • 1 tsp sea salt
  • 350 g milk
  • 350 g water
  • 2 eggs
  • 50 g melted butter
  • 8 thin slices of smoked salmon
  • 8 Tbsp sour cream
  • Some fresh or dry dill (optional)

Instructions

  • 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 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
Total Time 2 hours 45 minutes
Servings 4 galettes
Author Natalija

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.
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