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crepe

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White Asparagus Crepe

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White asparagus crepe buckwheat

Inspired by the traditional German White Asparagus with ham and hollandaise sauce meal, this version comes with a buckwheat crepe and some extra baby spinach leaves. It’s the season again for those spring veggies! Those are one of a kind; I knew they existed but never had the opportunity to try them out until I met my Bavarian in-laws. It is more tender and delicate than its green peer. Also, a bit more technical to prepare than the green type but in the end, it’s a more delicate, tender version that is too little known. So hopefully, this White Asparagus Crepe will make you switch from green to white! Eastern Europe Favourite In Germany, they have the “Spargelzeit,”, or the asparagus period from late April to early June, where they open little shacks by the road with white asparagus stands. Each is selling the freshest of these! The whiter and thicker,…

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France

Buckwheat Crepes with Mushroom

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mushroom Crepe

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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Crêpe à la québecoise

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crepe-quebecoise

Just came back from my native beautiful land, Canada. Or more precisely Quebec, on the East part of Canada a.k.a. the french part. So coming from the land of maples, which in the fall is simply magical to see with all those bright red leaves, and it’s exceptional elixir called maple syrup I had to share a breakfast recipe we do on occasion, the famous “crêpe à la quebecoise” is a thin crepe with bacon, cheese and a drizzle of delicious maple syrup. A fairly easy to make recipe which is sweet and savoury, the perfect bite to a great day. The idea is to start with the sweet and savory crepe, then you make a second with fruits and maple syrup. All the ingredients are on the table and people choose what they feel like. Some prefer only bacon and maple syrup others are adding an egg to the mix, it’s…

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Main Meals

Crêpe Bretonne with ham, spinach and cheese

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Crepe jambon,gruyere, spinach

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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