* Exported from MasterCook *
French Galettes - Buckwheat Crepes
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup buckwheat flour
1 cup all-purpose flour
4 large eggs
1 cup milk
1/2 teaspoon sea salt
4 tablespoons butter -- melted
To grease: -- Softened butter for the pan
1. In the jar of a blender, blend the flour, eggs, milk, salt and melted
butter with three-fourths cup water at high speed until smooth, about 2
minutes, scraping down the sides midway with a spatula. Strain the batter
through a fine-mesh sieve.
2. Cover and let rest, refrigerated, for at least an hour, or overnight.
3. Heat a crepe pan or nonstick sauté pan over medium heat until a
sprinkle of water sizzles when you throw it on the pan. With a paper
towel, spread butter over the pan, being sure to wipe most of it off.
4. Using a bowl or a measuring cup with a spout, pour enough batter to
just cover the pan (for a crepe pan, a little less than one-fourth cup),
immediately swirling the batter around until it covers the whole surface.
The batter may be thicker than basic crepes once it has been resting and
may need to be thinned a little; if so, add up to one-fourth cup water and
stir until blended. It will have a different consistency than sweet crepes
(more like honey than pancake batter) and will cook slightly differently,
forming bubbles and lacier edges. Adjust the heat, if necessary, to
medium-low. As with pancakes, the first one or two galettes are usually
experiments.
5. When the edges of the galette begin to turn golden and move away from
the pan, about 3 minutes, lift the edge nearest to you using a spatula (an
offset spatula works best). Flip the galette over. Cook the second side of
the galette only long enough for it to set, less than a minute. Remove
from the pan and start a stack of galettes, using wax paper to layer
between each galette as you cook more. Add more butter when needed with a
paper towel.
Makes 20 - 24 galettes
Total Time: about 1 hour
Each of 24 galettes: 71 calories (38% fat cals); 3 grams protein; 8 grams
carbohydrates; 1 gram fiber; 3 grams fat; 2 grams saturated fat; 41 mg.
cholesterol; 65 mg. sodium.
Note: Buckwheat flour is available in the baking section of well-stocked
supermarkets. Be sure to store it in the refrigerator.
Cuisine:
"French"
Source:
"The Los Angeles Times"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"24 crepes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 71 Calories; 3g Fat (41.1% calories
from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 42mg
Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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