Ham and Egg Buckwheat Crepes | Everyday Gourmet S6 E33
As seen on Everyday Gourmet.
Buckwheat Pancakes - How to Make Buckwheat Flour Pancakes - Gluten-Free Pancakes
Learn how to make a Buckwheat Pancakes Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy these easy Buckwheat Pancakes!
Traditional buckwheat crêpe or Galette Complète from Brittany in France.
Buckwheat savory crepe or galette is a traditional dish in Brittany (Bretagne) Fance.
- you will need a large flat pan (preferably cast iron)
- a crepe spreader (shaped like a T) can be called a “râteau” or “rozell”
For the batter:
- 2 cups of buckwheat flour
- 4 cups of filtered water
- 1 egg (optional)
- 1/4 cup of oil
- 1/2 tsp salt
- herbs (optional)
For the filling:
- ham
- eggs
- cheese
Mix the flour, egg, oil, salt, herbs and water and let it rest for at least 30 minutes. The batter should be of a thin consistency but will thicken just a little. (If it is too tick, add some water). If it is too thin, wait longer than 30 minutes.
- heat up a flat pan. This works better on a seasoned cast iron flat pan. It has to be flat!
- oil it well with a paper towel or a rag
- delicately spread a full ladle of the batter using the T shaped tool.
- cook for 2 to 3 minutes and add some Swiss cheese or your favorite cheese
- add an egg in the middle
- spread the egg white without breaking the yoke
- once the white starts cooking add a slice of cut up or broken ham
- when the white is completely cooked it is time to break and spread the yoke.
- by now the crepe batter (galette) should be golden and cooked through
- fold the galette in a square shape and serve with salted butter on top (which will melt) and with some hard cider
This dish cannot wait to be eaten. It is better eaten right away.
Bon appétit.
French Galettes de Sarrasin aka Buckwheat Pancakes Recipe !
Video recipe for a fun and fast home made Galettes de Sarrasin ! Buckwheat Pancakes or Crepes. Coming from western France, they are delish !
Ingredients :
------------------
250g Buckwheat Flour
2 TBSP wheat flour
1 egg
500 ml water
salt
Cooking-ware
------------------
Flat frying pan
Mixing bowl
Food processor with whisk attachment
Whisk
Spatula
TBSP
TSP
Instructions :
-------------------
- In a bowl goes the buckwheat flour and the egg yolk
- Add the water to it
- In the food processor, beaten the egg white to stiff
- add 2 tbsp wheat flour, mix again
- Add salt (big pinch)
- Mix the beaten white eggs in the mixing bowl with all ingredients.
- Get a smooth silky finish
- Let rest for 1 hour
- ...
- Hot pan, grease it nicely between all Galettes
- Pour a bit of liquid, enough to cover the bottom
- move around
- As the bottom isn't sticking any more, flip the Galette over
- Cook for a few minutes, till colored on both sides
- Set aside
- For a classic french filling : 1 egg, some grated cheese and ham
- Folds the edges of the Galette to the center
- Serve hot with fresh herbs
I hope you enjoy this recipe of Galettes de Sarrasin coming from Bretagne in France (west)
Buckwheat Crepes | Gluten Free Healthy Buckwheat Recipe
????In this video, I will show you how to make gluten-free buckwheat super healthy crepes
#buckwhearecipe #buckwheatflourrecipes #glutenfree
More healthy recipes here ►:
????Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes.
⬇️⬇️⬇️⬇️RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
►buckwheat flour
►plant-based milk
►2 tbsp cane sugar
►1 egg
►2 tbsp vegetable oil
???? Utensils and equipment
► mixing bowl
► spatula
►a measuring cup
???????????? Preparation
1. Mix the dry ingredients
2. Mix the wet ingredients
3. Pour the wet mixture into the dry mixture
4. Mix well until well incorporated
5. Fry the pancakes
6. DONE
Buckwheat flour here⬇️⬇️⬇️⬇️
Amazon US:
Amazon UK:
Amazon Germany:
____________________________________________________
????The products that I use for my cooking ????
????As an Amazon Associate, I earn from qualifying purchases at no cost for you????
Homgeek blender ⬇️⬇️⬇️⬇️
Amazon US:
Amazon UK:
Amazon Germany:
Other Homgeek blender ⬇️⬇️⬇️⬇️
Amazon US:
Amazon UK:
Amazon Germany:
____________________________________________________
???? Check out my other videos!!
????Follow me on Instagram:
???? Like my page on Facebook:
????Thank you for your support!
???? Don't forget to subscribe for more recipes! I am posting every Tuesday and Friday!
✏️ Write a comment if you have any questions and thank you for watching!
Please share your pictures with the result on Instagram and tag @cookingbynatasha
____________________________________________________
The gear we use to film the videos:
⬇️⬇️⬇️⬇️
You can find the products on Amazon
Camera Nikon D750
Buy on Amazon US:
Buy on Amazon UK:
Buy on Amazon Germany:
Tripods(we use 2 of them)
K&F concept with traverse
Buy on Amazon US:
Buy on Amazon UK:
Buy on Amazon Germany:
This description may contain affiliate links.
If you purchase a product through one of them, I will receive a commission (at no additional cost to you).
????As an Amazon Associate, I earn from qualifying purchases at no cost for you????
I only endorse products that I have personally used and benefited from personally.
Thank you for watching and see you in the next video!!!
THE BEST BUCKWHEAT GALETTE RECIPE FROM LUDO LEFEBVRE - THE MIND OF A CHEF POWERED BY BREVILLE
BUCKWHEAT GALETTE
Feeds 12, (makes 12-14 galettes)
Ingredients
For the batter
250 grams of buckwheat flour
375 grams (375 ml) of distilled water, divided
7 grams fleur de sel
About 8 ounces (236 ml), or as needed: Sparkling water, beer, or hard apple cider
For the galette
8 tablespoons butter or lard, melted
12 large eggs
fleur de sel, to taste
3 cups coarsely grated gruyere cheese (1 pound 2 ounces)
12 slices ham, torn into quarters
Directions:
Note: Its best to make the batter a day before you plan to make the dish.
For the batter:
1. Mix the flour, half the water and salt with your hand until the batter gets very smooth. Gradually add sparkling water or beer or apple cider and mix again. The mixture should feel a little thicker than heavy cream, or eggnog.
2. Let the batter rest for at least 3 hours in the fridge, but better to leave it overnight (for 12 hours).
3. The next day, put the batter aside for one hour to come to room temperature before to adding the rest of the water.
To make the galette:
4. Using an 8-10 inch non-stick pan, lightly brush the pan with the melted butter (or lard, if using) just to coat. Heat the pan over medium-high, until hot, but not smoking. For each galette, add about ¼ cup of batter to the pan while simultaneously swirling the pan to coat the surface with the batter.
5. After 2 minutes, when the batter has set and is still slightly raw in the center, crack an egg into the center of the pan on top of the batter. Season the egg with a pinch of sea salt and freshly ground black pepper. Do not flip the galette. Dress the galette with ¼ cup grated gruyere, and 1 slice of ham torn into 4 pieces. Cook the galette for another 5-7 minutes until the bottom is very crispy and the white of the egg has set and the yolk is cooked, but still runny.
6. Slide the galette onto a plate to serve. Repeat with remaining ingredients.