buckwheat crepes

Gluten free buckwheat galette recipe made with 3 ingredients only. Keep the buckwheat crepes vegan by topping them with mushrooms, caramelized onions and parsley.

3-Ingredient Buckwheat Galette (Gluten Free, Vegan)

buckwheat flour

water

salt

Vegan butter (for cooking)

onions

mushrooms

Olive oil

salt and pepper

parsley

butter

In a large bowl, mix the buckwheat flour with a pinch of salt. Slowly add the sparkling water while whisking. Let it rest for at least 30 minutes in the fridge.

In the meantime, peel the onions and cut them into very thin slices. Heat a pan with a little olive oil. When hot, caramelize the onions over low-medium heat for about 30 minutes.

Brush off the dirt on the mushrooms and cut them into slices. Heat a pan with a little olive oil. When hot, sauté the mushroom over medium heat until soft and golden brown.

Wash the parsley and roughly cut it with a knife.

Prepare the toppings (optional)

Give the batter a good stir. It should be runny enough to easily spread in the pan.

Heat a (crepe) pan over medium-high heat with vegan butter. Check if it is hot enough by pouring a teaspoon of crepe batter into the pan. It should sizzle and set very quickly. If it doesn&#39;t, wait another minute and repeat the process.

Pour a small ladle of batter into the pan and quickly rotate it to spread it out as thinly as possible. Let it cook for 1 to 2 minutes. Flip the galette when the edges start to lift. Allow it to cook for another minute.

Top with the mushrooms, caramelized onions and parsley. Add a thin slice of vegan butter and sprinkle with sea salt and pepper. Fold the edges and press them down shortly to give the galette a square shape.

Use a paper towel to grease the pan after each crepe and repeat the process until there is no batter left.

Make the gluten free buckwheat galettes

These super easy Gluten Free French Buckwheat Crepes can be made Sweet or Savoury. Choose your favourite filling and topping to make this recipe your own!

French Buckwheat Crepes

250 gr (1 2/3 cup) Buckwheat Flour

Eggs

240 ml (1 cup) Full Cream / Whole Milk

240 ml (1 cup) Sparkling Water (or still water)

Salt (to make savoury)

Caster Sugar (to make sweet)

Butter

Mix together the Buckwheat Flour and Salt (for savoury crepes) or Caster Sugar (for sweet crepes) in a large mixing bowl. Create a well in the centre and pour in the whisked Eggs, Milk and Sparkling Water. Whisk to get a thin, liquid batter.

Rest for at least 30 minutes (or up to 2 hours) to allow for the Buckwheat Flour to absorb all the liquid.

Preheat a medium size, non-stick pan with a little bit of melted butter. When warm, pour in a little bit of the crepe batter (see note 1).

Cook for about 1 minute on each side - you know the crepe is ready to be flipped when the edges are starting to curl.

- If the batter is appears to be very thick and does not spread around the pan easily: add a little bit more water and/or milk.- If the batter is very runny, add a little bit more Buckwheat Flour

To store, leave out to cool down completely then cover with plastic wrap or aluminium foil and keep in the fridge for up to 4 days.

Lightly sweetened with molasses and gilded with fruit and nuts, these delicate pancakes make a nourishing breakfast or dessert.

Buckwheat Crêpes With Apple Compote and Walnuts

molasses

buttermilk

kosher salt

unsalted butter

almond oil

Tbsp. molasses

apples

cornstarch

cinnamon

ginger

nutmeg

Kosher salt

walnuts, divided

Greek yogurt,

Make the crêpes: To a blender, add the buckwheat flour, molasses, egg, buttermilk, and salt and process until smooth. Transfer to a bowl or a liquid measuring cup, cover, and refrigerate for at least 4 hours or up to 3 days.

Make the apple-walnut filling: To a large skillet over medium heat, add the butter and oil. When the butter begins to sputter, stir in the molasses, then add the apples, cornstarch, cinnamon, ginger, nutmeg, and a pinch of salt. Cook, stirring occasionally, until the apples are just tender and the juices are bubbling and thickened, 12–14 minutes (if the apples do not release much liquid and the mixture is dry, stir in ¼–⅓ cup of cool water and cook until the apples are tender and coated in a glossy sauce). Remove from the heat, stir in half of the walnuts, and keep warm while you cook the crêpes.

Thin the crêpe batter by whisking in ¼–½ cup of cool water (it should have the consistency of a melted milkshake). Heat a large (at least 9 inches) nonstick or well-seasoned carbon steel skillet over medium. Soak a paper towel in oil and use it to very lightly grease the surface of the skillet. Pour a scant ¼ cup of the batter into the skillet, then immediately swirl to make a very thin pancake (pour any excess batter back into the bowl). Cook until the edges just barely begin to pull away from the sides of the skillet, 1–2 minutes, then use a thin spatula or your fingers to flip the crêpe and cook until just set, about 30 seconds more. Turn the pancake out onto a heatproof plate and cover with a clean, dry kitchen towel while you continue cooking the rest of the batter, stacking the crêpes atop each other as you go.

Fold 2 crêpes in quarters and place on a plate. Tuck a quarter of the apple filling into the folds, sprinkle the crepes with walnuts, and top with a tablespoon of yogurt if using. Repeat with the remaining crêpes (there should be 8 crêpes total) and filling and serve warm.

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