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buckwheat

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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…

Inspired by the traditional German White Asparagus with ham and hollandaise sauce meal, this buckwheat crepe will help highlight this mysterious white veggie enveloped in a simple ham slice, salted butter and crunchy baby spinach. It’s the season again for those early spring veggies! Many don’t know how to prepare them; they are a delicacy in many European countries, especially in Germany. It’s more tender and delicate than its green peer but also needs a bit more effort to prepare. Don’t be intimidated by them; they are succulent, elegant and delicate in taste and texture, a true pleasure for the mouth. This White Asparagus Buckwheat Crepe will highlight this mysterious veggie and make your crepe reach another level! A German Delicacy In South Germany, they have the “Spargelzeit,” or the asparagus period from late April to early June, where they open little shacks by the road where they sell white…

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