Buckwheat crepes

Buckwheat crepes

Buckwheat crepes, also known as galettes de sarrasin, are a Breton specialty with an authentic taste and are gluten-free. Their slightly rustic flavor pairs perfectly with savory fillings: ham, cheese, eggs, or vegetables, for delicious combinations. Both soft and crispy, they easily fit into any meal, for a convivial moment full of character.

Ingredients

  • 350 g (12.3 oz) of flour (buckwheat)
  • 80 cl (27 fl oz) of water
  • 1 generous pinch of coarse salt (fine salt will do)
  • 1 egg
  • butter

Preparation

Few recipes are as simple and delicious!

To start

Simply mix the flour and coarse salt, gradually add the water to the flour while whisking, and mix everything well! You'll get a nice smooth and thick batter.

The egg you add helps to color your buckwheat crepe during cooking.

The "easy" tip? Use your LAGRANGE Mix Pro for a smooth and lump-free crepe batter.

Next

While your batter rests in the fridge for an hour, prepare the fillings!

Need ideas?
The galette with ham and cheese is traditional but always delicious, and the seafood version with salmon or shellfish is exquisite.

At the Lagrange household, the favorite galette is the raclette galette with its delicious filling of potatoes, bacon, and melted cheese: a mountain recipe for winter to be made on your LAGRANGE Crêpes Créativ'® equipped with the large crepe stencil or on the large plate of your LAGRANGE Maxi Crêpes or Duo de Crêpes.