Buckwheat galette …WHB
This post should actually be called “what I learned on my vacation, part 1″. That’s because I never ate a buckwheat galette until going to Paris and now it’s all I think about. Wow, do I have some ground to make up. But isn’t it always the case…you’re chugging along through life, you go on vacation and BAM, you learn all kinds of new things and return home wondering how you can possibly live anywhere that doesn’t have a crepe stand or creperie restaurant at least every five blocks… or whatever it is you become obsessed with. Obviously I’m currently obsessed with crepes…since I’ve been home I’ve made nutella and banana crepes for the guys every morning and last night I turned my attention to the savory side…a buckwheat galette.
First off, my crepes aren’t round, they’re rectangle because I have an electric griddle that is perfect for this and it’s a rectangle. Secondly, buckwheat crepes aren’t called crepes, they’re galettes and they can’t be made on a whim…the batter has to age overnight in the refrigerator…I’m just telling you up front because I didn’t know that until I read the instructions (duh!). Third, you need buckwheat flour…and that’s where we get to the good part.
Buckwheat isn’t a grain at all…it’s a seed and it’s related to the rhubarb family. The seed is similar to the sunflower seed in that it’s a single seed within a hard shell. The inner part of the seed is white, the outer layer is green or tan, and the hull is brown or black…which explains the appearance of buckwheat as a dark, rather coarse flour with a nutty scent and flavor. All of which makes it the perfect post to add to Weekend Herb Blog, hosted this week by Kalyn herself.
My recipe for the buckwheat galette comes from David Lebovitz and while I didn’t change it this time I think I’ll add more butter and salt the next time. I filled it with cheese, bacon, chunks of potatoes, creme fraiche, red onions, and parsley. The inspiration for the filling was a galette I ate in Paris that had that exact same combination. Served with a side salad, a glass of vin rouge, well it was almost parisian.
There was leftover batter and filling ingredients so this morning when I was cranking out the banana nutella crepes for Alex and Dex I whipped up another galette for GH and topped it with an egg. That’s another thing I learned on vacation…the french put eggs on lots of things like galettes, croque monsieur (which turns it into a croque madam….funny, huh?), salad, pastry…etc. It does have the way of making a nice sauce…the broken yolk pouring down into the gooey fillings.
It’s time for some linky love. Erin over at Cooking and Eating in the Windy City recently gave me the “You Make My Day” award (hereinafter referred to as the Clint Eastwood Award) and while I’ve not had the time to pass it on, nor have I had the time to catch up to the memes that have been sent my way, I do appreciate the attention. Erin has a killer picture/recipe of Braised Chicken with Shallots, Garlic, and Balsamic vinegar that I’m hoping to try out next week.
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8 Responses to “Buckwheat galette …WHB”
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This looks like the perfect excuse for me to break out my crepe pan!
I don’t think I’ve even tasted buckwheat, and I certainly didn’t know it was a seed. Now I want to try it even more. I love the idea of rectangular crepes too, so practical!
yes, in my experience, adding butter and salt can only improve a dish. that being said, it looks awesome.
also, a croque madam is clearly superior to a croque monsieur… :)
Yum! I love crepes (who doesn’t?) & I’ve been thinking of making some lately…I love the idea of buckwheat galettes, so I think I’ll try them when I make crepes next!
brilynn, what kind of pan do you use for crepes?
Kalyn, the crepes are certainly easier to flip as a rectangle.
a.grace, butter, salt, and eggs…a cornerstone of good eating.
Sarah, let me know how they turn out. I’ll be making another batch this week to improve the galette recipe.
Bacon and egg buckwheat crepes sound incredible - I’ve only ever had them with a sweet filling like jam. Thanks for opening my eyes.
I love buckwheat crepes and make them a lot, using a recipe from Saveur last year– it’s available in their recipe database. And I’ve found I like the Bob’s Red Mill buckwheat flour better than the Arrowhead Mills– for some reason it seems to stick together better.
Laura, thanks for the comment.
bipolarlawyercook…thanks for the tip, I love Bob’s Red Mill products so I’ll give it a try.