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… Continue reading Greek Spinach-Feta Buckwheat Crêpe
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”. First of all, buckwheat is technically no wheat product… Let me explain; it’s actually the… Continue reading Crêpe forestière
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.… Continue reading Crêpe Bretonne with ham, spinach and cheese
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