Crêpes au sarrasin

A crêpe is like a thin pancake. There are two types of crêpes: sweet crêpes and savory crêpes. The last ones are called “galettes” and are typical of the French Brittany region.

Galettes, are typically served with a glass of cidre, an alcoholic beverage made from the fermented juice of apples.

Buckwheat (Fagopyrum esculentum) is a flowering plant native to north-eastern Asia. It is a pseudocereal. Buckwheat grain is a highly nutritional food component: it is naturally gluten-free. It has beneficial effects on health, such as cholesterol level reduction, anti-inflammatory, and antidiabetic effects.

Here is the recipe for buckwheat crêpes: the Galettes.

Ingredients for 6-8 persons

• 400g of buckwheat flour
• 100g white flour
• 1 /2 liter of milk
• 2 eggs
• 50g of butter
• 1 tablespoon of sunflower oil
• Pinch of salt and pepper

How to make buckwheat crêpes

Melt the butter a bain marie.  

Mix the ingredients. If the paste is too dense, you can add water or beer. If it is too liquid, add flour.

Let the dough rest while you prepare the filling. For us it is a leek fondue, to be completed with goat cheese and smoked salmon, if you wish. You can also make a filling with button mushrooms, cooked ham and emmenthal cheese with an egg. Let your creativity and taste buds go crazy (Staying sustainable, of course).

Heat the baking tray, oil it and pour the first ladle of dough. Spread. Do not turn the crêpe over and put the filling on top. Fold in the edges and serve.

TIPS

Add beer to make the pancake crispier.

If you want to add an egg to the filling, cook it separately.

Bon appétit !