Buckwheat crepes with spinach and camembert are a typically French recipe. Delicious and easy to prepare. Buckwheat crepes, also known as galette, are made with just 3 simple ingredients. buckwheat flour, mineral water and salt. The crêpe is naturally vegan because we don’t use eggs and naturally gluten-free thanks to the buckwheat flour. Traditionally, galettes are filled with ham, cheese and egg. However, this vegan version filled with spinach leaves and vegan camembert won’t disappoint.
Buckwheat is a long, thin assortment of grains that is also grown in Germany under various names such as Spitzkehrer, Grieß-Lüngen, Brei-Weizen, Thüringer Grieß or Buckwheat. Buckwheat is used in many countries in Europe, including Italy, Germany, Poland, France, Greece and Hungary. Buckwheat is gluten-free and keeps for a very long time.
Buckwheat flour is the basis of this recipe. It is dark in color, has a strong flavor and makes extremely crispy crêpes. Do not substitute any other type of flour as it will not give the expected results.
Suggestions for more savory crepe fillings
- Delicious fall mushrooms with caramelized onions
- Pan-roasted peppers with a summer basil and garlic pesto
- Vegan cheese or cream cheese. It’s super easy but still delicious if you spread some vegan cream cheese on the crepes and season with fresh herbs, some salt and pepper.
You will love this recipe
- Buckwheat Crepes make an easy vegan breakfast or dinner . You can make these crepes in no time if you prepare the buckwheat crepe batter in advance.
Then only a topping has to be prepared and the crêpes.
- These savory crepes are high in protein , with around 8g of protein per crepe.
- The toppings or side dishes are very versatile. We like to top them with some sautéed veggies. Be creative with spices and herbs.
- Buckwheat crepes are naturally gluten-free . Buckwheat is a gluten-free pseudocereal and suitable for people with celiac disease or gluten sensitivity.
Tips for nice, soft and crunchy French buckwheat crepes:
- Let the dough rest for at least 30 minutes to allow the dough to thicken.
- Use a crepe pan : A crepe pan guarantees that the crepes won’t stick to the bottom of the pan and that you can easily slide your tools underneath.
- We recommend using a thin, flexible spatula to turn the buckwheat crepes . Once the center of the crepe looks cooked and the edges of the galette begin to rise, run the spatula along the edges. Then slowly slide the spatula under the crepe, flip it over and cook for another minute.
- Wait until the pan is hot enough. You can check the temperature by dropping a teaspoon of crepe batter into the pan. If it sizzles and solidifies very quickly, the pan is hot enough.
- Do n’t worry if the first crepe fails . The first crepe is almost always a failure. So don’t worry about that. Take this first try to test the consistency of your dough 😉 .
- If your batter is too thick and doesn’t spread evenly, thin it out with a little water.
- To save some time during the weekday , you can make your buckwheat crepes and toppings ahead of time. Store in the fridge and warm up when ready to serve.
if you like our buckwheat crepes, you might also be interested in these recipes:
- simple Korean spinach salad
- vegan buckwheat pancakes for salad
- Moroccan buckwheat and pumpkin salad
- Cauliflower Kale Salad with Turmeric Dressing
- Spanish chickpeas with spinach
Buckwheat crepes with spinach and vegan camembert
vegan buckwheat crepes:
- 120 G buckwheat flour*
- 350 ml carbonated mineral water
- ½ tsp kosher salt*
- butter (vegan) to fry
- 800 G baby spinach
- 1 Onion
- 20 G butter (vegan)
- 1 prize Nutmeg*
- kosher salt*
- Black pepper* from the mill
- Vegan camembert e.g. L’Affiné de Margot
- Walnut kernels* roasted
- wild cranberries* jam
Prepare buckwheat dough:
- In a large bowl, mix the buckwheat flour with a pinch of salt. Slowly add the sparkling water while stirring. Leave to rest in the fridge for at least 30 minutes.
Prepare the topping:
- In the meantime, peel the onion and cut into small cubes.
- Heat the vegan butter in a saucepan. Sauté onions in it until translucent.
- Add the spinach and let it wilt.
- Season with nutmeg, salt and pepper.
- Cut camembert into slices.
To make buckwheat crepes:
- Preheat the oven to 180°C.
- Stir the dough well. It should be runny enough to spread easily in the pan.
- Heat a ( crepe ) pan over medium-high heat with vegan butter.
- Pour a small ladleful of batter into the pan and move the pan to spread the batter as thinly as possible (or use a batter spreader like this ). Cook for 1 to 2 minutes, then flip the crepe when the edges start to rise. Let it fry for another minute.
- Do the same with the remaining crepes.
Arranging and serving:
- Place the fried crepes on a baking tray lined with baking paper and fill with spinach. Fold in the edges and press briefly to give the crepes (now galette) a square shape.
- Cover with camembert and put in the preheated oven until the camembert starts to melt.
- Place crepes on plates and season with freshly ground pepper.
- Scatter walnuts on top and serve with cranberries.