Description
Delight in these savory Buckwheat Galettes topped with delicate smoked salmon, fresh herbs, and creamy accents. Featuring a batter made from buckwheat and all-purpose flours, these thin, crispy crepes are cooked on the stovetop and layered with a vibrant sour cream herb spread, sliced avocado, cucumber, red onion, capers, and ricotta cheese, finished with a drizzle of honey mustard for a perfect balance of flavors.
Ingredients
Scale
Batter
- 1/2 cup Buckwheat Flour
- 1/3 cup All-Purpose Flour
- 1 1/2 cup Non-Fat Milk
- 2 Egg
- 2 tablespoon Butter
- 1 pinch Salt
- 2 tablespoon Oil (for cooking)
Sour Cream Herb Mixture
- 1/2 cup Sour Cream
- 1 tablespoon Fresh Dill
- 2 teaspoon Fresh Chives
- 2 teaspoon Fresh Parsley
- 1 teaspoon Lemon Juice (from 1 Lemon)
- Salt to taste
- Ground Black Pepper to taste
Toppings and Garnish
- 8 slices Smoked Salmon
- 1 Avocado
- 1 Cucumber
- 1/4 cup Red Onion
- 1/4 cup Ricotta Cheese
- 1 tablespoon Capers
- 2 tablespoon Honey Mustard
- Fresh Dill (for garnish)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together 1/2 cup buckwheat flour, 1/3 cup all-purpose flour, 1 pinch salt, 2 eggs, and 1 1/2 cups non-fat milk until smooth. Add 2 tablespoons of melted butter and whisk again to combine thoroughly.
- Rest the Batter: Cover the bowl tightly with plastic wrap and refrigerate the batter for at least 30 minutes to allow the flours to hydrate fully. The batter can rest up to 1 day, which will enhance flavor and texture.
- Make the Herb Sour Cream: In a separate bowl, mix together 1/2 cup sour cream, 1 tablespoon fresh dill, 2 teaspoons fresh chives, 2 teaspoons fresh parsley, and 1 teaspoon lemon juice. Season with salt and ground black pepper to taste. Set aside to let flavors meld.
- Heat the Pan and Oil: Lightly brush 2 tablespoons of oil onto a large non-stick frying pan. Place the pan over high heat to preheat until hot but not smoking.
- Cook the Galettes: Pour a small ladle of batter into the hot pan and swirl it around immediately to evenly cover the bottom in a thin layer. Reduce heat to medium. Cook until the underside is golden brown and the surface is set, approximately 2-3 minutes.
- Flip and Finish Cooking: Carefully flip the galette using a spatula and cook the other side for about 1 minute until lightly browned. Turn off the heat and transfer the galette to a serving plate. Repeat with remaining batter.
- Assemble the Galettes: Spoon a quarter of the sour cream herb mixture onto the center of each galette and spread slightly. Arrange 2 to 3 slices of smoked salmon on top, then fold the galette sides toward the center to form a square.
- Add Fresh Toppings: Place sliced red onion (about 1/4 cup), diced cucumber, sliced avocado, 1 tablespoon capers, and 1/4 cup ricotta cheese over the smoked salmon inside the folded galette.
- Finish and Serve: Drizzle 2 tablespoons of honey mustard sauce over each galette. Garnish with additional fresh dill if desired and serve immediately for the best taste and texture.
Notes
- Resting the batter enhances the texture and flavor, so do not skip this step.
- You can substitute non-fat milk with any milk of your choice for creamier results.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
- Use a non-stick pan for easier cooking and flipping of the galettes.
- Adjust the amount of smoked salmon and toppings according to preference or serving size.
- Honey mustard sauce adds a sweet and tangy contrast—feel free to swap with Dijon mustard or a light vinaigrette for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: French
Keywords: buckwheat galettes, smoked salmon crepes, savory buckwheat pancakes, French galettes, brunch recipes, sour cream herb sauce, honey mustard drizzle
