My Paris Kitchen: Recipes and Stories
Buckwheat Rolls with Seaweed Butter (Galette au Sarrasin au Beurre aux Algues)
Page 47
| Course Type: Appetizers
(2 reviews)
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Recipe Reviews
Made the crepes without the seaweed butter. Very easy, good taste. Added 1 tbsp olive oil to the batter, made as regular crepes in the blender. These can also be made without the blender as the author states. One hour of resting the batter is enough for the water to be absorbed. The small amount of oil helps them not to stick.
This makes a solid galette. I chose this recipe because it called for buckwheat flour only - no added all purpose flour. I did not make the seaweed butter opting for ham and cheese/ham, mushroom and cheese instead. These were delicate but hearty, and sturdy enough to hold up to my fillings.
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