Buckwheat Sarrasin

Galettes de sarrasin are a special savoury type of crêpe. Sarrasin means buckwheat and that’s what they partly consist of (you can also change the recipe to only buckwheat flour). In France it’s usual to fold them into squares or hexagons.

For 4 to 6 crêpes.



50g buckwheat flour

50g wheat flour

Salt, pepper

1 egg

250ml milk

200g goat’s cheese

150g mushrooms

1 clove of garlic

fresh seasonal herbs


galette2Stir the egg with the milk. Then add both flours and salt and pepper and mix well. Put aside for 20 minutes.

Heat a pan and bake the crêpes with a bit of butter.

Slice the mushrooms and roast gently in some olive oil. Add salt and pepper and spread them on the baked crêpes. Dredge them with the goat’s cheese. Then put the crêpes in the oven at about 175°C until the cheese melts.

Sprinkle with fresh herbs and fold them four-square. Serve immediately.

Monique Chambers
Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

No Comments Yet

Leave a Reply

Your email address will not be published.