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!

Easy Madeleines

Very light, fluffy and tasty French cookies. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.

You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.

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Madeleines

To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
Course Cafe gourmand, Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24 pieces
Author Natalija

Ingredients

  • 4 eggs
  • 220 g sugar
  • 120 ml milk
  • 200 g all purpose flour sifted
  • 2 tsp baking powder
  • 1 pinch of salt
  • 120 g unsalted butter melted

Instructions

  • In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
  • Carefully fold in the flour, baking powder and pinch of salt.
  • Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
  • Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
  • Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
  • With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
  • If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.

Oven Roasted Potatoes

The Oven Roasted Potatoes are crispy on the outside but soft and creamy on the inside! This simple side dish is everyone’s favorite.

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Oven roasted potatoes

Course Main Dish
Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Author Irina

Ingredients

  • 6 large Yukon Gold potatoes
  • 2 tbsp barbecue sauce
  • 1 tbsp mayonnaise
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp olive oil
  • fresh herbs to garnish

Instructions

  • Preheat oven to 375°F.
  • Peel the potatoes and cut them into 4 pieces.
  • In a large bowl, toss the potatoes with the barbecue sauce, mayonnaise, salt and pepper.
  • Drizzle 4 tbsp of olive oil into baking pan.
  • Spread the potatoes evenly on the bottom of prepared baking pan.
  • Bake at 375°F for 65 minutes, or until potatoes are golden and tender.
  • Garnish with fresh herbs and serve.

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