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Buckwheat Crepe is a gluten-free crepe made with four ingredients: buckwheat, water, egg and salt. An authentic Crêpe/Galette Bretonne! With a bunch of holes and a simple filling of ham and cheese. Buckwheat Crepe is a recipe from my ancestors back in Bretagne, France. I’ve learned that the “Crêpe Bretonne,” aka thin pancakes, is quite different from the regular buckwheat crepe; the Breton version needs to be crunchy, thinner and filled with those minuscule holes, while the average “galette” they call in France is a softer buckwheat crepe. Regular Crêpe & Galette vs. Crêpe Bretonne First, a Crêpe is a white flour super thin pancake eaten with a sweet filling and served all over France. The galette is usually a mix of buckwheat and white flour, egg and milk, as seen in many recipes on the web, and is generally filled with savoury fillings. In Bretagne, the north-west region of…

Buckwheat crepes with mushroom filling are crunchy, gluten-free, savoury thin crepes filled with the best seasonal mushrooms, smooth thyme-aromatized bechamel and baby spinach. You can find all kinds of filling with these gluten-free savoury crepes. A popular one would be ham and cheese with an egg on top. For this one, I’ve used lovely seasonal mushrooms. To go with the mushrooms, what better sidekick than thyme to aromatize the smooth bechamel it swims in? Plus, to give it a little crunch, a few baby spinach. Buckwheat Crepes with Mushroom Filling will become one of your favourite low-carb recipes! Galette or Crepe? Buckwheat Crepes are also known as Galettes Bretonnes in France. They are made of water and buckwheat flour which is gluten-free. Sometimes, an egg is added to make it crunchier. Simple! Some versions mix regular flour with milk, like a typical white crepe. A true Galette Bretonne should be…

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