I tend to accumulate bags of flour in my pantry…as with a lot of ingredients (!), one of the main reasons for doing this A to Z challenge in the first place. I seem to have worked my way through most of them, leaving teff flour, which, until I made my tasty Teff Pancakes with Caramelized Bananas I’d only used for making injera, and buckwheat flour which I used for my blueberry-orange buckwheat waffles, but has since been sitting redundant until now.
I’m still a little wary of gluten-free baking and so instead of simply substituting buckwheat flour (a gluten-free flour) for wheat in a recipe, I thought I’d look for something which is gluten-free and uses buckwheat flour by default. The obvious choice for me was Breton galettes.
The “galette bretonne” is a buckwheat flour crêpe traditionally from Brittany, France, although it’s now available and popular all over France. Unlike its wheat flour counterpart it’s usually served with savoury fillings. Neither the crêpe itself or the fillings are typically vegan as they involve eggs, meat and cheese, but of course my version contains no animal products
Buckwheat Crêpes with Creamy Mushroom Filling:
Crêpe-making can seem tricky at first, and it kind of is, but don’t be discouraged if the first couple (or first batch!) don’t turn out so well, you’ll get the hang of it. It definitely helps to have a nice thin batter so you can swirl it round the pan easily. Although galettes should be a little thicker than dessert crêpes, you’re not making thick fluffy pancakes here but are after a more delicate, slightly crisp pancake.
1T Ground flax + 3T water
1C Buckwheat flour
1/4t of salt
1C Water (more if needed to make a fairly thin batter- about the consistency of heavy cream)
1T Oil for cooking galettes
Combine all ingredients and whisk well in a large bowl. Cover and leave to sit at room temperature for a couple of hours ideally.
Preheat a large crêpe pan or non-stick pan over medium high heat with a little oil. When hot pour a ladleful of the batter onto the pan and swirl to distribute quickly and evenly. After about a minute, slide a spatula under the crêpe and carefully flip. Let it cook on the reverse side for another 30 seconds or so and remove to a plate. Repeat, cooking the crêpes until all the batter is used up.
Serve warm, filled with the creamy mushroom mixture or your choice of fillings. Breton crêpes are not usually rolled but the 4 rounded sides are folded in over the filling, forming a square, as pictured.
Creamy Mushroom Filling:
I Onion, chopped
250g Chestnut Mushrooms, sliced
2T Finely chopped fresh mixed herbs (I used rosemary, sage and thyme)
1/4C White wine (or vegetable broth)
1/3C Non-dairy Cream (I used oat but cashew or soy would be fine)
Salt + Pepper
Heat the oil in a pan over medium heat and gently cook the mushrooms until soft and fragrant. Add the herbs and the sliced mushrooms and continue to cook until they release some moisture. In a small bowl dissolve arrowroot in wine or vegetable broth. Add this to the pan along with the cream and cook for a few minutes until it has thickened a little. Season with plenty of salt and pepper and serve with crepes.
Buckwheat flour is made from whole buckwheat groats, actually a seed not a grain. The groats can be used in recipes too and I especially like this Raw Buckwheat Porridge.
Other buckwheat recipes to try:
Using whole buckwheat groats:
Using buckwheat flour:
I’d love to hear about your experiences with buckwheat. Tell me how you like to use it.
Have you made crêpes before?
Are you a pantry hoarder like me?!
Hope everyone’s enjoying Vegan MoFo so far. If you’re new to Coconut and Berries please do sign up for email updates or add me to your reader. You can also find me on Facebook, Instagram (@coconutandberries), Twitter and Pinterest.