I am talking about thin blintzes with buckwheat. They say crêpes are made with no yeast, but crêpes is the best way to describe this dish.
My galettes are made by pouring a thin liquid batter onto a hot frying pan and tilting the pan to embrace as much of cooking surface as possible.
My version is lactose-free, dairy free and therefore vegan. When I try it with milk or sour milk or yoghurt I'll tell you all about it. But for now let's stick to the recipe that worked for me.
2 1/2 glasses of warm water, 3 eggs, 6 rounded tablespoons of buckwheat flour, 8 rounded tablespoons of of wheat flour, a teaspoon of yeast, a teaspoon of salt (flat), a rounded teaspoon of sugar... Mix all the ingredients well with a wooden spatula. Let it stand for 20-30 minutes. Add some water to make the batter perfectly liquid. Meanwhile heat your favourite crepe pan, grease it with oil. I use grape-seed oil and I dip half or an apple or potato into to it to then create a thin oil film on the hot surface. I use ladle to pour batter onto the pan and then tilt the pan to spread the batter evenly. I flip crepe once it produced myriads of tiny holes and thickened.
Warning: these are not gluten free. I experimented with proportions of buckwheat and wheat flour and 3:4 ratio worked best for me.
Now you can add anything you like to your crepe, roll it or fold it as an envelope. You may simply put some sour cream and chopped strawberries and roll it. You may stuff the envelope with ground beef or farmer's cheese and lightly fry it. Possibilities are endless.
