I made buckwheat crepes for dinner last night, finally, and though Noor said quite frankly that she did not like them too much( I am hoping that she might take to them gradually, especially as yesterday she was quite full from her gouter and not inclined to enjoy her dinner anyway), Shri really liked them, and Indira said “I completely love them !” . In fact, after she tasted the first one as it came off the crepe pan, she declared it exactly the same in taste as the ones we ate in Valberg recently, bless her heart.
They turned out quite nice, except that the ones I have eaten in restaurants here are sometimes crisper. So I need to figure that one out still.
Once again, a really simple, quick dish to make. We had these with soup and potato-feta cheese pancakes.
These savory crepes are called galettes in France to distinguish them from the sort of crepes that are eaten with sweet fillings. And sarassin, or ble noir, is buckwheat flour. Buckwheat, as I wrote here is not actually any kind of cereal. It is a broadleaf plant that is a very good source of protein and iron. It is also used to make the variety of noodles called soba in Japan.
Galettes des Sarrasin, or Buckwheat Crepes
250 gms of buckwheat flour, with 1 tsp of salt mixed in (this quantity should be enough for at least 6 people)
250 ml of milk ( either whole cream or half-fat)
500 ml of water
1 egg, lightly beaten
Combine the water and the milk. In a mixing bowl, stir in half the milk and water, and the egg, in to the flour till the batter is quite smooth. Add the rest of the milk and water, and mix till well combined.
Ideally, leave the batter to rest for 60 minutes.
Heat a medium-sized crepe pan till it is very hot. Put a little knob of butter on the pan, and quickly spread it over the surface of the pan with a kitchen towel. Now lift the pan off the heat, pour about 1/2 a small cup of batter on to the pan, and quickly bend and turn the pan every which way till the batter covers the entire surface of the pan. Put the pan back on the hob, and cook till the top of the crepe dries and the edges start to go quite brown/crispy and start to lift a little off the pan’s surface. Flip the crepe over with a spatula, and cook the other side for 1/2 a minute or so, lifting every few seconds towards the end to check if it is done.
Repeat the process for the rest of the crepes. Any extra batter will keep in the fridge.
Spread a little beurre de bretagne (or any other salted butter) on the crepe, then fold it over twice to form a triangle. You could also eat these crepes/galettes with any savory filling such as ratatouille, diced/slices of smoked chicken or ham, sliced tomato and cheese (grated emmenthal or slices of mozarella) etc.
Eat them while they are still quite hot, if you can. They taste best that way, IMO.