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Greek Spinach-Feta Buckwheat Crêpe

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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…

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Creamy Mushroom Buckwheat Crepe

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buckwheat crepe mushroom spinach bechamel

Creamy Mushroom Buckwheat Crepe is a crunchy, gluten free, savoury thin crepe with a smooth béchamel and mushroom filling with extra spinach and thyme. You can find all kinds of filling with this savoury crepe; a popular one would be with ham and cheese with egg on top. For this Creamy Mushroom Buckwheat Crepe recipe, since it’s mushrooms season, I went for a creamy béchamel filled with mushrooms, thyme and crispy baby spinach leaves. Galette or crepe? Buckwheat Crepes are also known as Galettes Bretonnes in France. They are made out of water and buckwheat flour which is gluten free. Sometimes an egg is added to make it crunchier. Really simple! Some other versions also mix in a bit of normal flour with milk, like a normal white crepe. A true Galette Bretonne should be crispy and crack when folded, filled with little holes and thin like paper. In Brittany,…

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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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