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How to make buckwheat Galettes

Easy to make recipes made the Crepeaffaire way

Mars El Brogy,Maisie Macgregor
Monday 26 June 2017 11:31 BST
How to make buckwheat galette

Dressed up with sweet or savoury toppings, these French street-food staples are easy to make and can be enjoyed all year round.

Here are some simple and delicious recipes that can be made in minutes and they are also gluten-free, as the main ingredient - buckwheat - is naturally a gluten-free grain.

Super Veg Crêpe

Ingredients

250g Buckwheat Flour

250ml water

5g salt

1tsp of vegetable oil

Handful of freshly chopped tomatoes

Handful of spinach

Handful of chopped button mushrooms

Handful of grated cheddar cheese

Method

Put 250g of Buckwheat Flour, 200ml water and 5g salt in a large bowl.

Hand mix until batter is smooth.

Leave batter to rest for 12-24 hours.

Pour remaining 50ml of water in bowl.

Pour 1 tsp of vegetable oil.

Mix until completely smooth then add mixture to pan and heat to 250° C.

Bake for 20 seconds while adding mushrooms, tomatoes, cheese and spinach.

Fold in half and half again.

Ready to serve.

Egg Florentine Crêpe

Ingredients

250g Buckwheat Flour

250ml water

5g salt

1 tsp of vegetable oil

1 egg

1 tbsp hollandaise sauce

Handful of spinach

Handful of grated cheddar cheese

Method

Put 250g of buckwheat flour, 200ml water and 5g salt in a large bowl.

Hand mix until batter is smooth.

Leave batter to rest for 12-24 hours.

Pour remaining 50ml of water in bowl.

Pour 1 tsp of vegetable oil.

Mix until completely smooth then add mixture to pan and heat to 250° C.

Break egg and rub over mixture while frying, adding cheese, spinach and finishing off with hollandaise sauce.

Fold in half and half again.

Ready to serve.

I'll Have What she's Having Crêpe

Ingredients

250g Buckwheat Flour

250ml water

5g Salt

1 tsp of vegetable oil

1 tbsp of Nutella

Handful of chopped Strawberries

Whipped Cream

Method

Put 250g of Buckwheat Flour, 200ml water and 5g salt in a large bowl.

Hand mix until batter is smooth.

Leave batter to rest for 12-24 hours.

Pour remaining 50ml of water in.

Pour 1tsp of vegetable oil.

Mix until completely smooth then add mixture to pan and heat to 250°​ C.

Spread 1 tbsp of Nutella over crêpe, adding strawberries and whipped cream.

Fold in half and half again.

Ready to serve.

With thanks to Crepeaffaire for the recipes.

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