Galettes de Bretagne or Buckwheat Crêpes

Galettes de Bretagne or Buckwheat Crêpes

by | Health and Food Culture, Le Blog

Galettes de Bretagne or Buckwheat Crêpes

When I ask other Americans about a French food they are most familiar with, crêpes are at the top of the list. In cooking classes, we often make crêpes because they are the easiest fancy food ever.

“Crêpes have a gourmet mystique

yet fold into on-the-go street food and with a few tricks are easy to make.”

 

My favorite types are galettes de Bretagne or buckwheat crêpes which originated from Brittany in Northwest France. Buckwheat (Sarrasin in French) crêpes don’t look or taste like most crêpes served in the U.S. From a sensory perspective, the color, when cooked is a toasty brown, the texture is crispy around the edges and are made thicker than all-purpose flour crepes.

This first crêpe from Crêperie Josselin in Paris is filled spinach and goat cheese and served with the required alcoholic cider beverage.

Buckwheat crêpes: healthy, happy eating

Nutritionally, for people who must eat gluten-free, buckwheat crêpes can expand their food options. But for eaters without restrictions, these are a fun addition to your meal time for both savory and sweet dishes. I will be posting some recipes and nutritional details in upcoming posts.

Crepe Brittany Josselin ed

My egg and “lardon” crêpe may cause some hesitation by those avoiding dietary cholesterol but I was hungry after four hours of walking about Paris running errands.

“I didn’t hesitate because dietary cholesterol doesn’t have a significant impact on blood serum cholesterol levels.”*

Also, because I don’t eat based on the amount of exercise I do, rather I eat when I feel hungry and what appeals to me per my no-food-rules life.

I confess to only eating half this crêpe and sadly leaving the rest behind as it was too filling. Next time, I bring a friend to split with me so I can have a salted caramel dessert crêpe!

Crêperie Josselin https://plus.google.com/104826267487524352578/about?gl=us&hl=en Buckwheat Crêpes josselin

 

 

*The 2015 Dietary Guidelines and decades of research! This applies to the majority of people even those with high cholesterol blood serum levels; however, there’s always exceptions as everyone is unique.

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Crispy Chickpea Flour Shrimp Fritters

    Crispy Chickpea Flour Shrimp Fritters

    by | Le Blog, Recipes and Culinary Nutrition

    Crispy Chickpea Flour Shrimp Fritters

    Shrimp fritters make fun appetizers that pair well with many sauces. Usually, fritters are made with a wheat-based flour, but in this fritter, chickpea flour is the starch substitute providing a crispy crust.

    Chickpea flour (Besan or gram flour) is a nutrient-rich ingredient completely made from chickpeas, also known as garbanzo beans. Spices added to the chickpea flour adds a hint of heat and richer flavors.

    Serve these with catsup chutney (Fast catsup chutney recipe) or a sauce of choice.

    Chickpea Flour Shrimp Fritters

    Recipe Type: Appetizer
    Author: Michele Redmond
    Serves: 22-26 fritters
    Ingredients
    • ¾ cup chickpea flour
    • 3 Tablespoons rice flour* (if you do not have this use instead another ¼ cup chickpea flour)
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 teaspoon ground sumac (a citrus-like flavor, but is optional)
    • 1/8 teaspoon cayenne pepper
    • ¾ cup carbonated or seltzer water (regular water can substitute**)
    • 2 Tablespoons shallots, minced
    • 12 ounces (3/4 pound) shrimp, peeled and chopped roughly into ½ pieces
    • ~1 ½ cup high-heat organic canola oil or vegetable oil
    • *Rice flour is a classic addition to fried batter as it results in a crisper fritter
    • **Carbonated water usually creates a bit lighter, less dense fritter
    Instructions
    1. Place paper towels on a couple plates or a baking sheet.
    2. In a small pan or skillet (about 6” base), heat the oil over a medium-heat burner
    3. In a mixing bowl, mix well with a whisk the flour(s), soda, salt, sumac and cayenne.
    4. Add the water and shallot and mix until smooth. Add the shrimp and mix into batter.
    5. Oil is ready around 350˚F or test by dropping a bit of batter—it should sizzle. The amount of oil used should be able to cover about ¾ of the fritter.
    6. Use a teaspoon, scoop up the batter and release it quickly into the hot oil (do not drop from above).
    7. Leave a half-inch to one inch between fritters. Crowding the pan slows cooking (steam cools the oil) and reduces the “Crunch factor” plus it is easier to turn them over.
    8. Cook until each side is a dark brown color to ensure shrimp cooks completely—they temp at 170˚F+
    9. Remove with a wire skimmer or slotted spoon and place on paper towels and do remaining batch.
    10. Serve hot with a chutney, remoulade or sauce of choice or simply fresh lemon wedges.

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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