A Spinach-Feta Buckwheat Crêpe is a gluten and lactose free dish merging French Galette with a Greek spinach filling.
The difference between pancake, crêpe and galette
Pancakes are a thicker version of crêpe, however not foldable, usually eaten with sweet toppings. Although if you visit France, you’ll find many types of “crêpes” in other words thin pancakes, there is the Galette, a buckwheat crêpe for savory fillings like cheese and ham and many more. There is also the Crêpe Bretonne which is also a buckwheat crêpe but ultra thin (paper thin) and crispy and finally the sweet crêpe made with normal flour that is used for all sweet fillings.
Healthy buckwheat
A great thing about buckwheat is its low glycemic index, meaning it will make you full longer and prevent the spike of sugar in your blood levels like regular pancake do. It’s called buck”wheat” but truthfully there is no wheat in there. It’s actually a fruit seed which makes it gluten free. Anyhow this “seed” called “wheat” is an healthy alternative to wheat based product like wrap or any dough and has so much more health benefits that could take ages to list here… google it.
Greek Spinach Filling
As everyone knows, fresh spinach always loses about 90% of its size when cooked, plus it’s engorged with water making it leaky and unpleasant on the plate if not well drained. I usually prefer fresh veggies, but for this particular recipe, it’s way easier with the frozen spinach. This way you’ll get way more believe me, and it’s going to lose way less water, risking to make your pancake wet… If you want to make it with fresh spinach it’s up to you, you’ll have to buy 8 more bags of spinach to equal the simple bag of frozen spinach and probably end up having to squeeze the excess water in a clean towel but it’s possible. However for the sake of making it easy, go frozen on this one. For the residual liquid in the end, I’ve added a few pine nuts in the end to thickens things up and give it an always welcomed nutty note.
I absolutely love working with buckwheat – its nutty flavor just gives crepes and pasta dishes a more full-bodied character, better than wheat could ever provide – and galettes were the reason I first started using this flour. Delicious idea, taking the galette to greece 🙂 Yum~
In Greece, I’ve tried the Spanakopita which I loved! But the flaky dough isn’t good for my eternal diet, so had to come up with a healthier way to make it;)
Oh gosh. I LOVE savory crepes, and I love feta and pine nuts and spinach. This sounds perfect. I’ve always been afraid to make crepes because they seem so delicate, but I might just have to go for it 🙂
Good post. I learn something new and challenging on websites I stumbleupon on a daily basis. Its always interesting to read articles from other writers and practice something from other sites.
13 Comments
I absolutely love working with buckwheat – its nutty flavor just gives crepes and pasta dishes a more full-bodied character, better than wheat could ever provide – and galettes were the reason I first started using this flour. Delicious idea, taking the galette to greece 🙂 Yum~
In Greece, I’ve tried the Spanakopita which I loved! But the flaky dough isn’t good for my eternal diet, so had to come up with a healthier way to make it;)
Yumtastic healthy solution, right there~!
I have yet to work with buckwheat flour at home. This flavor combo sounds so fabulous – I should definitely give it a try!
I’ve never thought to use buckwheat – such a good idea!
Sounds like a great simple easy dinner idea! I love to use buckwheat in my pancakes anyway, so this would be a nice change.
Greek anything is just oh sooooo good! This sounds so light and wonderful for breakfast!
For lunch also;)
Love buckwheat, and it goes so well with spinach! Sounds delicious and so easy.
It is terribly easy! Plus if you make too much crepe mix, simply leave it in the fridge for the next day.
Oh gosh. I LOVE savory crepes, and I love feta and pine nuts and spinach. This sounds perfect. I’ve always been afraid to make crepes because they seem so delicate, but I might just have to go for it 🙂
No worries Dana! Super easy, all you need is a non stick pan;) the rest is a piece if cake;)
Good post. I learn something new and challenging on websites I stumbleupon on a daily basis. Its always interesting to read articles from other writers and practice something from other sites.