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Buckwheat galettes with ham, cheese and roasted garlic creme fraiche

29/1/2015

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Buckwheat Galettes with Ham, Cheese and Roast Garlic and Parsley Crème Fraîche Recipe
On 2nd February, a whole lot of delicious crepes will be devoured in France as people celebrate la Chandeleur (Candlemas). I have noticed this day is also now known in the English-speaking world as French Crepes Day.
In my family, a big amount of crepes batter would usually be made, and there would be a choice of savoury (ham, grated cheese, tomato slices, fried eggs - usually cooked on the crepes - etc.) and sweet toppings (chocolate spread, jams, sugar, caramel sauce) on the table.
There is also the tradition that each of the guests should try and flip a crepe. The way you do it is by holding a coin (gold, preferably) in your writing hand and hold the crepes pan in your other hand. Flip the crepe in the air and if it falls back perfectly on its other side in the pan, it will bring prosperity to you and your family for the year. Or in our case, it would mostly bring laughter for the rest of the evening when staring at a crepe that had gotten stuck on the ceiling (the result of some powerful crepe flipping).
Occasionally, my mother would also make a bit of galettes de blé noir (buckwheat galettes) batter for the savoury fillings as it suited our palates better.
Buckwheat galettes are very easy to make and need only three ingredients: buckwheat flour, salt and water (we sometimes add one egg to get a bit of colour, but it is optional). After that, you can choose to fill it with what you want. My favourite topping when eating out in a French crepes restaurant is sauteed scallops with creamed leeks (I am hungry just thinking of this).
If you are reading this from Australia, Melbourne in particular, make your way to Hardware Lane in the Melbourne CBD. There, you will find a super little crepes and galettes restaurant called Le Triskel. I have eaten countless galettes and crepes accompanied by little bowls of cider there during my three years living in Melbourne. The owners, Michael and Patrizia, are really lovely and friendly. I heard they now also have a little crepes stand (made of an old newsstand) on one of the main streets of the Melbourne CBD, lucky Melburnians! If I was still in Melbourne, I would definitely head there next Monday.

But I am not in Australia or France whatsoever so I will be making my own crepes this Monday. Last year, I made buckwheat crepes with caramelised apples for Pancake Tuesday. This year, I want to make proper buckwheat galettes for some savoury toppings and then a batch of crepes batter to have with some delicious jam or sugar and lemon.
To make things a bit different and not stick to just ham and cheese, I created a twist with a delicious roasted garlic and parsley crème fraîche to scoop on top. And it was so delicious I am sharing the recipe with you all!
I have divided the recipes in three: the plain buckwheat galettes batter (so you can also make some to have with the toppings of your choice - and it is vegan when removing the egg), the flavoured crème fraîche (which I guess would also be delicious swirled through some pasta or in a soup) and the final recipe is the one assembling everything into delicious ham and cheese galettes with roasted garlic and parsley crème fraîche.

I honestly cannot wait for Monday to make more of those, I may well have to make a small batch between now and then!

Will some of you celebrate French Crepes Day? Or will you wait for Pancake Tuesday?
Either way, I hope you give this recipe a try and bon appétit!


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Okonomiyaki and sweet potato gyoza

21/1/2015

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Sweet Potato Gyoza Recipe
Back in November, I shared a recipe for butternut and chestnut miso soup inspired by Fall and my recent trip to Japan. At the time, I also had two other lovely recipes ready to be shared so it is about time I give them to you.

The first one, sweet potato gyoza, was my first try at making dumplings. I really love gyoza and could eat tons of them every time I go to a Japanese restaurant. The ones I tried in Japan were really perfect, crispy and delicious, but the ones that always stick to my mind are delicious sweet potato gyoza dumplings I ate in a Japanese restaurant in Melbourne, Australia (the area was Northcote so if anyone knows the place I mean, please share the name in the comments section). They were so wonderful and flavoursome! I realised that if I wanted to eat them again around here, I would probably just need to make my own and I did. I was really happy with how they turned out. The recipe might sound a bit long but it is not that difficult and the result is so satisfying that it is well worth it!

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Spiced pear and chocolate challah bread

5/1/2015

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Spiced Pear and Chocolate Challah Bread Recipe
Tomorrow is the festival of Epiphany, which means one important thing for most French people: let's eat some galette des rois (king cake)! The most traditional ones are galettes made with puff pastry and a frangipane filling but you may also find it in the shape of a brioche crown covered with pearl sugar and candied fruits. You can also find many variations: with a chocolate or jam filling, an all butter shortbread galette, etc. A small trinket is hidden somewhere in the cake. Whoever finds it is the king of the feast and will be buying the cake next time. If you are more interested in the history of the king cake, read here.

As it happens a lot nowadays in France, we do not limit eating la galette to only 6th January. You may well end up eating some for the whole month and maybe even until Mardi Gras. I found that out in my last year of high school in France when each day of January after the 6th, whoever had found the trinket the day before would bring a new cake to share in the classroom the following day. I know! What a hard student life!

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    Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
    Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.

    Copyright © Yolene Dabreteau, unless otherwise stated. All rights reserved.
    Content and images cannot be used without my permission.



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