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A Spinach-Feta Buckwheat Crêpe is a gluten and lactose free dish merging French Galette with a Greek spinach filling.buckwheat galette crepe spinach feta

Spinach-feta Buckwheat crepe

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.

buckwheat crepe galette greek filling spinach

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.

Let’s make these Crêpe!

 


Greek Spinach-Feta Buckwheat Crêpe

Makes: 10 crêpes | Preparation: 1 hour | Difficulty: easy breazy

Instrument

  • a crêpe pan or non-stick pan
Ingredients
Buckwheat crêpe
  • 300g (2 cups) buckwheat flour
  • 500ml (2cups) water
  • 1 egg
  • 1 pinch of salt
Greek spinach filling
  • Greek spinach Buckwheat crepe800g of frozen spinach
  • 150g of feta cheese
  • 1 egg
  • 1 onion cut finely
  • 2 garlic cloves finely chopped
  • 1 hand or 1/4 cup of finely chopped flat leave parsley
  • 50g of pine nuts
  • 30ml of olive oil
  • salt and pepper
Directions

 

  1. Start by making the mix for the crepe, 1 hour in advance, by following the instructions from the video above
  2. During that time make the Spinach filling by starting to lightly roast the pine nuts until light brown, then blend them into a sand texture, reserve
  3. Soften the onion in a bit of olive oil for 10 minutes at medium-low heat
  4. Add the garlic, spinach and cook at medium-high heat until hot and almost no more liquid at the bottom, about 5 minutes
  5. Add the egg, and cook for another 2 minutes
  6. Finish it up by turning off the fire, adding the feta, parsley, pine nut powder, salt and pepper
  7. Make the crepes and fill them up with the spinach filling

 

Enjoy!

Greek spinach Buckwheat crepe

 

crepe-quebecoiseJust 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.crepequebecoisepin

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 all up to you. The essential ingredient though always as a role to play on those breakfast crepes: the maple syrup goes on every single one. My grandma was cooking everything with it, from lard beans to dumplings cooked directly in a massive amount of maple sirup.

A healthier sugar
Chalumeaux
The evolution of the instrument to collect maple water

This irresistible syrup is not only part of our heritage, thanks to the natives who taught us how to produce such a delight, this maple sirup is the closest to healthy sugar there is on this earth. Don’t get me wrong, it’s still filled with sucrose which isn’t healthy, but the main benefit of maple syrup lay in  a component called quebecol which makes carbohydrate longer to digest and apparently would slow down the growth of cancer cells. Also, it’s filled with health benefits like antioxidants, anti-inflammatory compounds and has a low glycemic index. The darker the syrup the more taste you’ll have and also the more health benefits you’ll get. Although the clearer types are considered more of a delicacy and highly praised by gastronomes and chefs around the world.

So let’s start the day on the right foot!


Crêpe à la québécoise

Ingredients
Crepe bacon, cheese and maple syrupCrepe
  • 250g of flour (all purpose)
  • about 300g of milk
  • 2 tbsp of melted butter
  • 2 eggs
  • 1 tbsp of sugar
  • 1 tsp of salt
The fillings
  • cooked bacon strips (count 3 per crepes)
  • cheddar (not too strong)
  • Maple syrup (as desired)
Directions
Crepe
  1. First mix the flour, salt and sugar together
  2. Then make a well in the center of the flour pot and add the eggs and a touch of milk and start whisking (staying in the well)
  3. Add more milk and whisk the well bigger and bigger while the milk it incorporated
  4. Depending on the flour you use, add more milk, until the consistency is looking like a heavy cream and homogeneous
  5. Add the melted butter, mix a last time and cover with a plastic wrap
  6. Refrigerate for about an hour before use
  7. In a hot non stick pan, or crepe pan, add a touch of grease of your choice, and add the mixture to the center of the pan and turn circularly until the crepe is round
  8. Cook until light brown on each side
  9. Serve right away, warm

Enjoy making those sweet and savory crepes!

Crepe bacon, cheese and maple syrup

White asparagus crepe

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.

White asparagus crepeAlso, I got the first seat while doing a bike tour through northern Italy a few years ago, in april. I got the chance to see them getting “picked-up” from the little mountains of soil where the tip of their head would just freshly come out. The guys on the field would rapidly pick them up from the soil with some technical skills I couldn’t describe with words here. A bit like going threw the soil with a sword…

Yesterday, I saw in the Spanish market, those white asparagus, grown in Spain- lucky me- and couldn’t resist… Also, I had to finish my leftovers of buckwheat crepe, so I did a little experiment with the white asparagus, I add them to a crepe with baby spinach and a bechamel sauce instead of a hollandaise sauce because it’s healthier and easier to do. The white asparagus have a pretty delicate flavour which can get overrunned by bolder ingredients so I didn’t add spices.

So let’s do that white asparagus crepe!


White asparagus crepe

Makes 4 portions

Ingredients

You’ll need a non stick crepe pan for this

Crepe
  • 300g buckwheat flour
  • 500ml of water
  • 1 egg
  • salt
Filling
  • 20 thick and fresh white asparagus
  • few slices of cooked ham
  • few baby spinach leaves
  • 1 tsp butter
  • 1 tsp salt
  • 1 tsp sugar
Bechamel

you will need an extra, small saucepan for this

  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup  (500ml) cold milk
  • nutmeg
  • salt, pepper
Directions
Crepe preparation
  1. Mix the salt into the flour
  2. Add the egg in the center
  3. Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  4. Once all mixed, pass through a sieve to eliminate the unwanted lumps
  5. Let set in the fridge for 1-2 hours
White asparagus
  1. Rinse the asparagus, then peel them from the top to the bottom, 2 to 3 times (because the outside fiber is pretty thin) than cut the end tip
  2. Add water to a large pan, just large enough and deep enough to add all of them in. Bring to simmer.
  3. Add a butter, salt and sugar
  4. Add the asparagus
  5. Cook about 15 minutes, until tender, simmering
  6. Reserve
The Bechamel
  1. Add the butter to a saucepan to melt at medium-high heat
  2. Add flour when melted, cook about 1 minute until it smells nutty
  3. Add the cold milk, nutmeg, salt and pepper and whisk it until it thickens, add milk if too thick.
  4. Reserve
The grand final
  1. Bring your nonstick pan to high and add a little fat of your choice with a paper, really little
  2. Mix your base again, add a little base to the pan in order to test your crepes, not too much (because the first one is always just a test)
  3. When adding the mix, make sure it barely cover the surface, and it’s not too thick (you’ll see the holes forming right away if good consistency, always can add water if too thick).
  4. Add the baby spinach and white asparagus mix to the crepe with as much of bechamel you want, while it cooks
  5. Cook the crepe until light brown, fold it up, transfer to a plate

Enjoy with a nice Riesling or why not a Weiss beer!

 

 

Crepe forestiere

This is also a crepe Bretonne, just like my earlier post. I just changed the filling for some nice girola mushrooms, spinach, thyme and a bit of béchamel to make a creamy and soft inside, into a crispy “crêpe Bretonne”.

Crepe forestiereFirst 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 flour has so many health benefits… although I can not cover the whole list here but check it out.

I used those small “Girola” mushroom they call in Spain, I suggest you use your favorite ones, or even simple button mushrooms will do. I’m never satisfied with the texture of my mushroom made in the pan, and since this is a quite “busy” recipe already, I simply do my mushrooms in the oven, I forget them there for a good 20 minutes, they end up perfect, evenly cooked and such a nicer texture. I mix them up with onions, garlic, thyme, mushroom salt a little olive oil before adding them to the oven and it’s just fantastic. So let’s make crêpes!


Crêpe forestière (Forest thin pancake)

Makes about 6 crepes… because the first one is “never ever” good… it would be 7

Ingredients

You’ll need a non stick crepe pan for this

Crepe
  • 300g buckwheat flour
  • 550ml of water
  • 1 egg
  • salt
Filling
  • your favorite mushrooms (they shrink a lot in the cooking so calculate that)
  • 1/2 onion finely cut
  • few baby spinach leaves
  • 1 garlic clove finely chopped
  • 2 tbsp olive oil
  • mushroom, truffle salt *optional
  • pepper
  • thyme
The bechamel

you will need an extra, small saucepan for this

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cup  (500ml) cold milk
  • nutmeg
  • salt, pepper
  • grated gruyere, old cheddar *optional
Directions
Crepe preparation
  1. Mix the salt into the flour
  2. Add the egg in the center
  3. Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  4. Once all mixed, pass through a sieve to eliminate the unwanted lumps
  5. Let set in the fridge for 1-2 hours
The mushrooms

Bring oven to 180°C (350F)

  1. Wash your mushrooms good, without soaking them
  2. Cut finely the onion, add to the bowl of mushrooms
  3. Add thyme, garlic, salt and the olive oil
  4. Cover a cooking tray with baking sheet, spread out the mushroom mix on it
  5. Let cook about 15-20 minutes, depending of the size of your mushrooms

*make the béchamel while the mushrooms are cooking

The Bechamel
  1. Add the butter to a saucepan to melt at medium-high heat
  2. Add flour when melted, cook about 1 minute until it smells nutty
  3. Add the cold milk, nutmeg, salt and pepper and whisk it until it thickens, add milk if too thick.
  4. When sauce is done, add the grated cheese of your choice in it *optional
  5. Mix it up with the mushrooms mix
The crepes
  1. Bring your nonstick pan to high and add a little fat of your choice with a paper, really little
  2. Mix your base again, add a little base to the pan in order to test your crepes, not too much (because the first one is always just a test)
  3. When adding the mix, make sure it barely cover the surface, and it’s not too thick (you’ll see the holes forming right away if good consistency, always can add water if too thick).
  4. Add the baby spinach and the mushroom mix to the crepe while it cooks
  5. Cook the crepe until light brown, fold it up, transfer to a plate
  6. *optional- If you are not on a diet, brush a little melted salty butter on top.

 

Enjoy with a nice apple cider or a light white wine!

 

eCrepe jambon,gruyere, spinachThis 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.

Crepe jambon,gruyere, spinachFirst 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 flour has so many health benefits… although I can not cover the whole list here but check it out.

Egocentrically speaking though… I simply like it’s flavour, and it’s crunchier texture. Those crepes are mainly salty ones, but since there is always leftovers, I always end my diner with a crepe, white sugar and a squeeze of lemon on it, sooo delicious. Ok then, let’s start with a typical filling of ham, spinach and cheese.


Crepe Bretonne of ham, spinach and cheese

Makes about 6 crepes… because the first one is “never ever” good… it would be 7

Ingredients
Crepe
  • 300g buckwheat flour
  • 500ml of water
  • 1 egg
  • salt
Filling
  • cooked ham slices
  • grated gruyere cheese or your favorite cheese (usually emmental)
  • baby spinach (need our veggies)
  • basil leaves *optional
Directions
  1. Mix the salt into the flour
  2. Add the egg in the center
  3. Add water in the center slowly in a well and whisk from the center to the sides (to keep it smooth)
  4. Once all mixed, pass through a sieve to eliminate the unwanted lumps
  5. Let set in the fridge for 1-2 hours
  6. Bring your nonstick pan to high and add a little fat of your choice
  7. Mix your base again, add a little base to the pan in order to test your crepes, not too much (because the first one is always just a test)
  8. When adding the mix, make sure it barely cover the surface, and it’s not too thick (you’ll see the holes forming right away if good consistency, always can add water if too thick).
  9. Add the cheese, spinach, ham and basil and let cook until the bottom is brown and crispy, and toppings melted.
  10. Fold the 4 sides to make a square
  11. *optional- If you are not on a diet, brush a little melted salty butter on top.

 

Serve with a nice cider! Enjoy