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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…

It’s season again, for those premature spring veggies! Those are one of a kind, I knew they existed but never had the opportunity to try them out, “well done” until I’ve met my in-laws. I’ve encountered my first white asparagus at my husband’s mom place, I remembered eating them once before but they were though and not tender at all. The mom although… she nailed it, I was baptised all over again, a new beginning for me, those delicate white asparagus were suddenly on my top 10 favorite veggies list. She made them simply with cooked ham, and little butter and it was fantastic! In Germany they have what they call the “Spargelzeit”, a period from april to early june I think… They have all those stands selling those white jewels on the streets, a bit like apple time back in North America. Also, I got the first seat while doing a bike tour through…

eThis is a recipe from my ancestors back in Bretagne, France. I’ve learn that the “bretons” crepe, aka thin pancake, is quite different from the normal buckwheat crepe, the breton one needs to be crunchy, thinner and filled with those minuscule holes while the normal “galette” they call in french is a soft buckwheat crepe. I saw many recipes on the web, they often turn the normal crepe while the “Crêpe Bretonne” stays on one side only. Also it must make a sizzling sound when it first touch the pan. So let’s try to make that crispy Breton crepe. First of all, buckwheat is technically no wheat product…  Let me explain; it’s actually the seeds of a flower that makes the flour, nothing to do with the grass. It’s also a gluten free flour, so for those of you who are sensible to gluten, it’ s a great alternative. This…

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