This delicious buckwheat crepe was inspired by our love of France. We had the most magical trip to Paris when Kyla was just 9 months old. As you can imagine, all of our travels revolve around food and this was no different. We were told by a friend to go to Marché des Enfants Rouges specifically for the crepes and they did not disappoint. The one man crepe stall was the the hit of the open air market. The crepes were made to order with the freshest ingredients; jambon, beautiful greens, tomatoes and pedals of parmesan cheese. My mouth is watering just thinking of it.
When designing our menu for the cafe, we knew that the crepe needed to be included. For our version, we decided to make it a buckwheat crepe, commonly known as Bretonne Galette or Galette Bretonne or Breton Galette. The star of this French buckwheat crepes recipe is the homemade beet and walnut hummus. Roasted beets, balsamic vinegar, tahini and walnuts make this tangy, earthy spread a must have. It also works great as a dip for veggies and crackers. So make a big batch and keep it in your fridge for up to a week. The buckwheat crepe is complete with an egg omelet, pickled shallots and fresh greens… so yummy!
Looking for a vegan option, no problem. We don’t add egg to the batter so it can be vegan / plant-based with just a few substitutions. Replace the egg omelet with tofu and substitute the dairy cheese with a vegan cheese and you are good to go.
Bon Appétit!
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RECIPE
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WHAT WE USE @ THE NOURISH KITCHEN
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