Until not so long ago I did not even know that buckwheat exists. Then Uta used it instead of rice, we tried it in a veggie saussage and before our Paris trip, we also found out that Buckwheat flour is used for a crêpe-like salty dish in French cuisine.
I don’t know about you, but I always get hungry after dancing. So getting out from a challenging kizomba class in La Pachanga, we discovered a street full with restaurant for crêpe and galette. We walked up and down and finally chose a not too fancy, not too expensive one. I had a plain butter galette and Uta had one filled with mushrooms, which in French is called champignon de Paris. =) It was heavenly!
We strongly recommend you to try Crêperie Port-Manech in Montparnasse, their homemade apple juice was so amazing.
We decided to give it a try at home as well. After our last restaurant visit we found the flour on the market, and we could only hope that we got the right thing. Surprisingly, 1 kg of white powder on the airport, yet, no problems. Maybe because it was packed and sealed next to some cheese, they didn’t want to open Pandora’s Box of smells…
GALETTE DE SARRASIN WITH STIR FRIED VEGETABLES
Ingredients (for about 6 medium sized Galettes)
- 1 cup of Buckwheat flour
- 1 tbsp salt
- 1/4 cup oil
- 1 1/2 cups water
- Bell peppers
- Grated Gouda cheese (optional)
Preparation time: 50 minutes
Put the flour, salt and oil in a bowl. Add water while whiping, to eliminate all the lumps. Heat up a big frying pan – the bigger the Galette the better to handel it. (We used a 25cm pan and it’s definitely too small!!!)
Add some oil and enough mix to cover the bottom of the pan. Let it cook untill the Galette is firm and flip it over.
Now the filling can be whatever you feel like. We fried some mushrooms, onions and bell peppers with 1/2 tbsp oil and a pinch of salt, pepper and garlic.
Add some Gouda cheese, a spoon of this vegies and fold the Galette into a square and there you have it: a savoury glutenfree dish in only 30 minutes!
As a dessert we hade some crêpe filled with a rosemary-mango mix and vanilla ice cream. Enjoy!