How to make buckwheat Galettes

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Dressed up with sweet or savoury toppings, these French street-food staples are easy to make and can be enjoyed all year round.

Here are some simple and delicious recipes that can be made in minutes and they are also gluten-free, as the main ingredient – buckwheat – is naturally a gluten-free grain.

Super Veg Crêpe 

Ingredients 

250g Buckwheat Flour 

250ml water 

5g salt 

1tsp of vegetable oil 

Handful of freshly chopped tomatoes 

Handful of spinach 

Handful of chopped button mushrooms  

Handful of grated cheddar cheese 

 

Method

Put 250g of Buckwheat Flour, 200ml water and 5g salt in a large bowl.   

Hand mix until batter is smooth.

Leave batter to rest for 12-24 hours. 

Pour remaining 50ml of water in bowl. 

Pour 1 tsp of vegetable oil. 

Mix until completely smooth then add mixture to pan and heat to 250° C.

Bake for 20 seconds while adding mushrooms, tomatoes, cheese and spinach. 

Fold in half and half again.

Ready to serve. 

  

Egg Florentine Crêpe 

Ingredients 

250g Buckwheat Flour 

250ml water 

5g salt 

1 tsp of vegetable oil 

1 egg

1 tbsp hollandaise sauce 

Handful of spinach 

Handful of grated cheddar cheese 

 

Method

Put 250g of buckwheat flour, 200ml water and 5g salt in a large bowl. 

Hand mix until batter is smooth. 

Leave batter to rest for 12-24 hours. 

Pour remaining 50ml of water in bowl.

Pour 1 tsp of vegetable oil. 

Mix until completely smooth then add mixture to pan and heat to 250° C.

Break egg and rub over mixture while frying, adding cheese, spinach and finishing off with hollandaise sauce. 

Fold in half and half again.

Ready to serve.

 

I’ll Have What she’s Having Crêpe 

Ingredients 

250g Buckwheat Flour 

250ml water 

5g Salt 

1 tsp of vegetable oil 

1 tbsp of Nutella 

Handful of chopped Strawberries 

Whipped Cream 

 

Method

Put 250g of Buckwheat Flour, 200ml water and 5g salt in a large bowl.   

Hand mix until batter is smooth.

Leave batter to rest for 12-24 hours. 

Pour remaining 50ml of water in. 

Pour 1tsp of vegetable oil. 

Mix until completely smooth then add mixture to pan and heat to 250°​ C.

Spread 1 tbsp of Nutella over crêpe, adding strawberries and whipped cream.

Fold in half and half again.

Ready to serve.

 

With thanks to Crepeaffaire for the recipes.

 

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