Galettes de Sarrasin
This is a traditional recipe from my best friend’s place: La Bretagne, in France.
Made with a few simple ingredients, these crepes are perfect served with both sweet and savoury toppings. With a salad on the side, you can use your imagination to fill those crepes according to your taste.
I love them with some blue cheese, pear and rocket, or with some smoked salmon, spinach and lemon juice. You can top them up with some scrambled eggs or smashed avocado and a little feta, with some blueberries, Greek yoghurt and pumpkin seeds on top, or some almond butter and banana. Let your imagination be your guide.
The traditional filling is with some ham from the bone, some grated cheese and an egg on top and is served with some French cider in special glasses called “bolée”.
The fun is in the cooking when you flip the crepe with a flick of the wrist! Giggles guaranteed!
Yield: 12-16 crepes
- 1 cup raw buckwheat groats (or 1 cup of buckwheat flour)
- 6 eggs
- 1 1/3 cup unsweetened almond milk
- 2 tablespoons maple syrup (optional)
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine salt
- 1 tbsp of coconut oil
- If using buckwheat groats, ground the buckwheat groats in a high-speed blender until you get some flour.
- Add the remaining ingredients and blend until smooth.
- Heat a non-stick pan or crepe pan over medium-high heat. Spread a thin layer of coconut oil in the pan. Once the pan is heated, pour about 1/4 cup of the batter into the pan while turning it in a circular motion with one hand to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter.
- Cook for 1 minute or so on one side until set. Flip and cook for another minute on the other side.
- Stack the cooked crepes on a plate and continue with the rest of the batter, oiling the pan every 2-3 crepes.
- Once all crepes are ready, fill them with savoury or sweet, or use them as bread.
You can eat those crepes warm or cold. As a meal, snack or for breakfast.
They can keep for 4 days in the fridge.