Buckwheat galettes and bacon (Print Version)
# Ingredients:
→ Buckwheat Crepes
01 -
Pinch of salt
02 -
1 egg
03 -
500 ml of water (or half water, half milk to make it softer)
04 -
250 g buckwheat flour
05 -
1 tbsp of oil or melted butter (optional)
→ Beans with Bacon
06 -
500 ml chicken stock or water
07 -
1 onion, chopped
08 -
60 ml maple syrup (or molasses)
09 -
200 g smoked bacon, diced
10 -
500 g dried white beans (or use 2 cans of precooked beans)
11 -
2 tbsp of mustard
12 -
2 tbsp of ketchup
13 -
1 tsp paprika
14 -
Salt & pepper to taste
# Instructions:
01 -
Combine the flour and salt in a bowl. Crack in the egg, then slowly pour in water (and milk if you’re using) while beating to avoid lumps.
02 -
Keep the batter at room temperature for 30 minutes to settle.
03 -
Heat a lightly oiled pan or crepe maker on medium heat. Scoop in some batter, spread it thinly, and cook for about 2-3 minutes until the edges start lifting. Flip over and cook another minute or two. Continue until all batter is used.
04 -
Soak the dried beans overnight if using them, then cook in water for an hour until soft. Drain well.
05 -
In a pot, sauté the bacon and chopped onion until golden brown.
06 -
Stir the cooked beans (or canned ones), maple syrup, mustard, ketchup, paprika, and stock into the pot. Add salt and pepper. Let simmer for 1 ½ hours on low (or bake at 150°C), occasionally stirring, until the sauce thickens.
07 -
Serve warm crepes with a hearty serving of beans and bacon. Pair with a fresh green salad or pickles on the side.
# Notes:
01 -
For a quick version, use store-bought buckwheat crepes and canned beans heated with a bit of mustard and maple syrup.