Vegan Buckwheat Galettes (Crepes)

Vegan Buckwheat Galettes (Savoury Crêpes)

Crêpes, stuffed with chocolate hazelnut spread and bananas, or galettes, filled with something savoury and topped with an egg are one of the most famous images of French cuisine, and with good reason!  They are also one of the items that my French friends are most astonished I've been able to make vegan...and its not hard at all.

This recipe will make a batter which can be used for both savoury galettes or sweet crêpes.  That's mostly because if I'm eating galette for dinner, I invariably want crêpes with lemon and sugar for dessert, and I'm way too lazy to make a new batter for that!  I do have a separate sweet crêpe recipe, which I will be posting eventually, though, for those times when you want to go all out.

The filling that I've put together for these galettes is creamy, rich, and satisyfing.  It took me a while to come up with a combination that fufilled all my requirements, and I definitely suggest tinkering with the vegetables if you are so inclined.  The potato makes the galette very filling, the mushroom gives it a great depth of flavour, the creamy sauce is the perfect balance to the buckwheat flavour, and the spinach and dill keep things light and refreshing.  But would some asparagus or peas go nicely as well? Absolutely!

The important thing about this recipe is to adjust the liquid as needed.  This is the case with all crêpe recipes, vegan or non-vegan that I've ever come across.  Make your first pancake - when you pour the batter into the pan, quickly tilt it so that the batter spreads in all directions and makes a perfect circle.  If the batter is too thick to do this, just add more almond milk and try again.  

P.S. - I'm going to try to remember to put all my measurements in both US cups and metric from now on...hope that is helpful!

Vegan Buckwheat Galettes (Savoury Crêpes)

Total time: 1 hour

Serves: makes 16 large galettes and filling, so enough for four, in my opinion

For the galettes

100g (scant cup) buckwheat flour

100g (scant cup) white or light brown flour

300ml (1 and 1/3 cup) nondairy milk - I used almond
300ml water - you can substitute more nondairy milk if the price isn't an issue

6 tablespoons oil

pinch of salt 

Oil for cooking

Sift together the flours and salt.  Slowly add the milk and oil, whisking to combine.  I find that adding enough to make a paste, fulling mixing that, and then adding the rest minimises annoying lumps.  Let sit for at least 10 minutes, then check the consistency of the batter, as it will have thickened up.  You may need to add more liquid here - I recommend adding more milk, instead of water, as that will be better in terms of final consistency.

Bring your frying pan up to a medium high heat.  Pour in 1/3 to 1/2 cup of batter at a time, depending on the size of the pan, then quickly tilt the pan so that the batter spreads in all directions.  If it is too thick to do this, add more almond milk and try again.  Cook until there are bubbles of air becoming trapped in the pancake, and it is golden brown on one side (about 2 minutes), then flip and cook on the other side for a further minute.

Note - I prefer to cook galette this way, without adding oil to the pan, though you may need a rubber spatula to help you release the pancake from the pan.  If you prefer using oil, by all means, go for it.  

For the filling

2 tbsp olive oil

250g (about 4 1/4 cups) mushrooms, diced

1 medium leek, chopped

4 medium potatoes, peeled, boiled and chopped

250 ml (1 cup) of nondairy cream - I used Oatly

4 tbsp nutritional yeast

1 tsp balsamic vinegar

1/4 tsp dill

salt and pepper to taste

handful of fresh spinach

First, sautee the mushrooms with a pinch of salt until nicely browned (about 8 minutes).  Then, add the leek and continue to cook until they begin to soften and brown.  Add the potatoes, cream, yeast, vinegar and dill, and bring up to a simmer.  Let this reduce down for a minute or two - the exact thickness is up to you.  Taste for seasoning, and set aside until the galettes are ready.  Top with fresh spinach, or other fresh greens.

Don't forget to save a few galettes to cover with lemon and sugar or chocolate hazelnut spread!