Ingredients
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1 Cup (240g) Buckwheat flour
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6 Slices + 1 for decoration Smoked salmon
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6 Sprigs Chives
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6 Sprigs Flat parsley
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180g Plain Coconut milk yoghurtOr regular cream cheese (dairy)
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Olive oil
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Salt
Overview
A little taste of Bretagne with the buckwheat crêpes (gluten free). Vegans and vegetarians can replace the smoked salmon with an alternative
This dish belongs to the menu
Utensils
- 1 Pancake pan or frying pan
- 1 Mixing bowl
- 1 Small ladle
- Scissors
Menu steps
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1
Done
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Prepare galette mixIn a mixing bowl put 1 cup (240g) buckwheat flour, add half a litter water, 2 pinches of salt, 6 sprigs chives & 6 sprigs flat parsley cut with scissors and mix. Let rest for 15 minutes |
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2
Done
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Cook galettesIn a pancake or frying pan heat up a little bit of olive oil to prevent the galettes to stick. Once warm add a ladle of galette mix and spread evenly in the pan. It should be about 1-2 mm thick. Let cook 2 minutes on each side and keep warm. Repeat for 6 galettes |
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3
Done
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To serveAdd a slice of smoked salmon and 1 TBSP plain coconut milk yoghurt (or regular cream cheese) in each galette and fold it twice to form a triangle. Put 2 galettes on each plate and add a little slice of smoked salmon folded like a rose and 1 TBSP plain coconut milk yoghurt (or regular cream cheese) on the side |
