Buckwheat Crêpes (Galettes)
These crêpes are from the Brittany region of France. They are darker in colour than a normal crêpe and can be slightly crispy when cooked with oil. They are naturally gluten free and Bec LOVED them after discovering them on her second trip to Paris (be sure to confirm that they are 100% gluten free in their preparation methods if you are Coeliac, however!) They are usually served with fillings inside and folded into quarters. We think they make a pretty good GF wrap as well! The way we cook them is FAR from traditional (see video below), but so easy.
No: Gluten / Dairy / Nuts
Preparation Time 5 minutes, plus soaking time overnight - optional
Cooking Time 20 minutes
Makes 20 medium crêpes
Can be frozen - we freeze with pieces of baking paper between them. Good for a quick breakfast or a GF wrap.
- buckwheat kernels - 260g (*or use GF buckwheat flour and skip step 1)
- salt - 1 tsp
- water - 500g
- egg - 1
- xanthan gum - 1/2 tsp (*note: if you buy a pre-made flour you likely will not require the xanthan gum. You will know you need to add it if yours looks like silt & water rather than batter)
- Grind the buckwheat (260g). Program Speed 9 / 30 seconds.
- Add the remaining ingredients - salt (1 tsp), water (500g), egg (1) and xanthan gum (1/2 tsp).
- Option: Rest the batter overnight in the fridge (not 100% necessary, but it is more traditional.
- Mix on Speed 4 / 20 seconds. Scrape down sides.
- Mix on Speed 5 / 10 seconds.
- Cook either on a large skillet or using the 'toasted sandwich maker' methodology. To cook them in the traditional way, use a wide oiled skillet and spread the batter out thinly (and quickly!) with the back of a spatula. Fold into quarters whilst cooking.