Do you know buckwheat crepes are quite popular in Brittany region of France?. You might have heard lot about the popular Crepes served either with sugar, jam,nutella or sometimes flambée but savoury crepes do exists in French cuisine. Traditionally called as Galette de Sarassin, this thin crepes or pancakes are seriously very hearty and gluten free. Just milk, oil, salt, all purpose flour and buckwheat flour is quite enough to dish out this delicious crepes. Eggs are used in this crepes, but i skipped it. Buckwheat crepes are easily made at home as much as like usual crepes. These crepes are usually served as savory one either with ham, cheese or egg with cheese in it. If you are visiting Brittany region, you will definitely cross many roadside vendors and popular restuarants serves these savory crepes even late in nite.
Am running this week's blogging marathon with Explore French as theme, after a hearty lentils soup and a vegan Pissaladière here comes my last post for this week's theme. My kids love this galette de sarrasin with loads of cheese and egg in it. However you can also enjoy these crepes even with jam, nutella or else simply with honey.Since buckwheat is gluten free, this flour is quite hard to work with, hence all purpose flour is used less in quantity to prepare this crepes. You can even replace the all purpose flour with whole wheat flour.
1cup Buckwheat flour
1/4cup All purpose flour
1cup Milk
1/2cup Water
1tsp Sugar
1tsp Salt
2tbsp Olive oil
Butter/oil for greasing
Take the buckwheat flour, all purpose flour,olive oil, salt, sugar in a bowl. Add the milk
Whisk everything together until they turn smooth, the batter should be bit watery.
Heat a skillet or pan, grease the skillet with butter, pour a ladle full of batter in the center of the pan , move the pan in clockwise until the batter cover the entire bottom.
Cook until they turns lightly golden, cook another side for few minutes.
Transfer to a plate.
Serve with your favourite spreads for sweet version.
For savory version, sprinkle the cheese and break an egg while cooking the crepes. Fold the edges to make a square like crepe.
Serve immediately.
Am running this week's blogging marathon with Explore French as theme, after a hearty lentils soup and a vegan Pissaladière here comes my last post for this week's theme. My kids love this galette de sarrasin with loads of cheese and egg in it. However you can also enjoy these crepes even with jam, nutella or else simply with honey.Since buckwheat is gluten free, this flour is quite hard to work with, hence all purpose flour is used less in quantity to prepare this crepes. You can even replace the all purpose flour with whole wheat flour.
1cup Buckwheat flour
1/4cup All purpose flour
1cup Milk
1/2cup Water
1tsp Sugar
1tsp Salt
2tbsp Olive oil
Butter/oil for greasing
Take the buckwheat flour, all purpose flour,olive oil, salt, sugar in a bowl. Add the milk
Whisk everything together until they turn smooth, the batter should be bit watery.
Heat a skillet or pan, grease the skillet with butter, pour a ladle full of batter in the center of the pan , move the pan in clockwise until the batter cover the entire bottom.
Cook until they turns lightly golden, cook another side for few minutes.
Transfer to a plate.
Serve with your favourite spreads for sweet version.
For savory version, sprinkle the cheese and break an egg while cooking the crepes. Fold the edges to make a square like crepe.
Serve immediately.
Looks yum, I make it with only buckwheat..adding all purpose flour is new to me in this.
ReplyDeleteWow! these crepes look so good and a wonderful way to serve them for breakfast.
ReplyDeleteThe crepes look so delicious. I love the sweet version more than the savoury one..
ReplyDeletewhat a healthy meal prepared in such a short time. Loved the way these buckwheat dosa has come out. Great recipe share.
ReplyDeleteAmazing similarity between the crepes and our Indian cheelas.
ReplyDeleteSuch a healthy and yummy option for breakfast, lovely share.
ReplyDeleteThat's a lovely Buckwheat crepe. Perfect for breakfast. I have tried a sweet version of these. It looks yummy.
ReplyDeleteI have never made crepe’s using buckwheat...your recipe sounds absolutely healthy and interesting. Bookmarking it to try soon. Thanks for sharing !!
ReplyDeleteBuckwheat crepe sounds great for breakfast. Healthy and delicious. Thanks for the share.
ReplyDeleteI have never tried buckwheat, the crepes look like a good variation from the normal flour ones. The color is lovely...
ReplyDeleteSuch a delicious crepe. Now I am really regretting turning down my trip to France. I love it.
ReplyDeleteBuckwheat crepes sound amazing and yours looks absolutely delicious. I am definitely going to try it
ReplyDeleteHad the opportunity to have these authentic buckwheat crepes doing our visit to France a few years ago and loved it. I had with a green apple and cheese filling. They are so healthy and tasty too.
ReplyDeleteDosa looks healthy and easy. I make this during vrat.
ReplyDeleteI am an absolute lover of buckwheat. Now I will look for the flour to make this beauty.
ReplyDeleteBuckwheat crepes sounds amazing! Such a quick and healthy dish to make. Perfect for breakfast. Thanks for tge share :)
ReplyDeleteI love these buckwheat pancakes, I prepare especially on a fasting day and devour with plenty of fruit with it :) Yours sounds so delicious and amazing.
ReplyDeleteThe crepes look wonderfully soft! And I love the idea of serving them with savoury stuff.
ReplyDeleteThese buckwheat crepes look so delicious.... both version sweet n salty both can be grabbed by me......lovely share dear :)
ReplyDeleteNice crepes. I would love to try these with only buckwheat flour making it fasting recipe :)
ReplyDeleteBuckwheat crepes sounds interesting and I never tried it before. The crepes looks fabulous.
ReplyDelete