Buckwheat Crepes with Creamy Mushroom filling. Gluten Free
First of all, I like its SIMPLICITY for these crepes are very easy to make and the ingredients are readily available. I even made this recipe easier for you, by using a blender. It takes only a few seconds, and your crepe batter is ready AND every ingredient is a SUPERFOOD.
This recipe is naturally GLUTEN FREE so it can suit everyone.
The buckwheat offers a pleasant and slightly nutty flavor to these crepes making them absolutely DELICIOUS.
Many of my friends have asked how they can assist in helping the people of Ukraine. There are many organizations are ready and willing to be of assistance by way of providing needs items. Here are my two American organizations that I have selected. It takes just a few clicks to donate, and I thank you from my heart for your contribution:
International Orthodox Christian Charities
and
Save The Children at support
Or directly to Ukranian organizations, here is how you can do it:
Prep time: 5 minutes
Inactive: 30 minutes (optional)
Cooking time: 20 minutes
Total time: 55 minutes
Yield: 6-9 servings
Author: Inna of innichkachef.com
Ingredients for the crepes
3 extra-large or 4 large eggs
1 cup whole fat milk
2/3 cup room temperature water
1 cup buckwheat flour
3 tablespoons melted butter
1 teaspoon salt
Butter for coating the pan between each crepe
Ingredients for the filling
1 lb. mushrooms (baby portobello is what I used in the video)
1 Tablespoon fresh 1 teaspoon of dry thyme
3 Tablespoons fresh parsley, chopped
1 bunch of scallions
3-6 cloves of garlic
5 oz. of cream or cream fraiche
5 oz. chicken stock
or white wine
pinch of red pepper flax (optional)
Salt, freshly ground black pepper
2 Tablespoons of butter
1 Tablespoon of olive oil
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MORE RELATED RECIPES
Buckwheat Pancakes with Savory Cranberry Sauce
Ukranian style Potato Cakes, called Deruny
The Best and Easiest Crepes Ever
ITEMS I USED IN THIS VIDEO:
Silicone spatula
Chef knife – 8-inch:
Blender
Wooden cutting board
Mixing bowl glass
Kitchen Scale:
Cast iron pan
Dough cutter
Plastic wrap
Easy Buckwheat Crepes Recipe | How To Make Dinner
Easy Buckwheat Crepes Recipe | How To Make Dinner
These savoury buckwheat crepes are so great for a weekend brunch, easy dinner, or anything in between. These ones are inspired by french buckwheat crepes, but I've adapted it slightly to make it into a quick and easy dinner for home cooking. Because who in their right mind doesn't love breakfast for dinner?
How To Make Dinner is a hub for healthyish easy dinners.
Check out the blog for more on this buckwheat crepes recipe, including the full ingredients list for the crepe batter.
➡ howtomakedinner.com/blog/buckwheat-crepes
You can make this crepe batter in just a couple of minutes, and make as many crepes as you feel like. They keep well in the fridge for a few days, and you can even freeze them for later. It's one of those easy dinners to make ahead. The crepes are also great for kids lunches when rolled up with nut butter and jam.
Buckwheat is not actually a grain, it's a seed. It's loaded with good stuff, and it's gluten free. That makes this a gluten free crepes recipe which means you can serve it to people who have gluten intolerances too.
This buckwheat crepe recipe is also dairy free. You can swap out regular milk for any alt milk of your choice. I used oat milk this time.
I made these crepes with mushrooms and a fried egg, which I think would be a perfect weekend brunch idea, and also great for dinner. These easy recipes are perfect for getting us through the week.
Learn how to cook with me and make better dinners!
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Video Production by Hristo Stoev and Paula Hingley
#HOWTOMAKEDINNER #BUCKWHEATCREPES
Buckwheat Crepes (Gluten-Free & Vegan) - Episode 48 - Reveena's Kitchen
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For the written recipe visit :
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Special thanks to my lovely friends and colleagues, Ruth Stewart Patterson (for expert filming and photography) and Alexandra Custodio (for magnificent web design).
Savoury Buckwheat Pancakes / Galettes French Street Food at Crêpes à la Carte, Kentish Town, London.
✓ Note: this video shows both veg and non-veg food being made.
The buckwheat flour batter used here is a fully vegetarian egg-less batter which has more of a nutty flavour than traditional pancakes and consists of: Organic Buckwheat Flour, Salt, Bottled Water (not tap water), Sunflower Oil and Syrup and uses a traditional hand mixing technique which incorporates air into the batter and allows it to breathe.
Vegetarian and Non- Vegetarian Crepes seen being made in this video are:
* Eggs, Ham and Cheese seasoned with Himalayan Pink Salt and Black Pepper, Organic Rocket, Homemade, Vinaigrette (made with with Cider Vinegar & Dijon Mustard).
* Side Salad Box: Organic Rocket and Organic Baby Spinach, Pine Nuts, Vinaigrette with Cider vinegar & Dijon Mustard cucumber
* Brie Cheese, Cherry Tomatoes, Himalayan Pink Salt and Black Pepper, Walnuts and a drizzle of Honey.
* Spinach, Salmon and Black Pepper
* Andui (smoked pork), Goats Cheese, Cherry Tomatoes, Himalayan Pink Salt, Black Pepper, Rocket Leaves, Walnuts and Honey
We have previously visited here where we had their La Vegan Savoury Galette which normally contains Sauteed Garlic Mushroom and Spinach with Sesame Tahini Basil Sauce (and we added a couple of more toppings of Cherry Tomatoes and Emmenthal Cheese) the addition of salted butter and Himalayan Sea Salt with herbs and cracked black pepper elevated the crepe to a higher taste level. It was served with a rocket side salad. Here's a link to that previous visit: (video title: Savoury Galette Batter Recipe, Sweet Flambée Pancake French Street Food: at Crêpes à la Carte London)
There is no secret to the recipe & preparation because these guys make everything in full view while you wait.
French Crepe Suzette or Galette. is a popular snack in France; it's made from a batter of wheat flour that is fried on a hot griddle in a very similar way to an Indian Masala Dosa or even a Chinese Jian Bing - these guys make it look very easy, but it takes many years of practice to make perfect pancakes like you see here.
A very special thank you to Eva, Tomas and all of the restaurant team who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.
Here's links to Crêpes à la Carte's Facebook page: @Crepes-la-carte
& Twitter@CrepesalacarteB
They are located at: 112 Kentish Town Road, London, NW1 9PX
or if you have any questions about opening times etc you can phone them on: 020 3689 3685
I created this video with the YouTube Video Editor (
(21/06 + 15th and 18/08/17).
Buckwheat Crepe Recipe???????? | Eat and Shine ☀️
The Perfect French Galette Recipe; Buckwheat Crepes ????
So easy and delicious! A taste that egg lovers will love, whether for breakfast or other meals :)
Ingredients:
3 eggs
1 cup milk
1/3 cup water
2/3 cup buckwheat flour
1/2 cup flour
Salt
2 tablespoons olive oil
1/2 cup grated mozzarella
2 slices ham
1 egg
Steps:
Blend the first 7 ingredients.
Rest in refrigerator for 1 hour.
Heat olive oil.
Cook the crepes on both sides.
Add cheese and ham.
Crack 1 egg & fold dough around edges.
Add butter to pan.
Close the lid until the egg is cooked.
Season and serve.
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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.